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Description
A delicious sourdough for any occasion or sandwich
Ingredients
Method
1. To make the sponge mix together the wheat flour (1.000Kg), IREKS Dried Wheat Sour
(1.000Kg), salt (0.020Kg), yeast (0.002Kg) and water (2.000Kg) for 4 minutes and the dough
temperature is 28Ö¯C and this makes 4.022Kg of sponge
2. Fermentation time: 2 hours in the bakery and then at least 16 hours in the refrigerator
3. Mix together the sponge (2.000Kg), wheat flour (7.500Kg), durum wheat semolina (1.500Kg),
pasta acida k (0.500Kg), liquid sour rye (0.100Kg), salt (0.160Kg), yeast (0.200Kg) and water
(6.400Kg) mix for 4 + 8 minutes with spiral mixerand the dough temperature is 25Ö¯-26Ö¯
4. Bulk fermentation time: 40 minutes
5. Scale the dough to 0.600Kg, mould round and allow to prove (10 minutes)
6. Mould round once again, place on setters sprinkled with durum wheat semolina with the
deam downwords and allow to prove for 2 hours at room temperature
7. After the final proof cut the dough pieces two times crosswise and bake, at 240Ö¯C, dropping
to 210֯C giving steam for 35 – 40 minutes
