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Description
Turn your counter staples spooky with this Spider Web Sourdough
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 wayer
(6.400Kg) mix for 4 + 8 minutes with spiral mixer and 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, place the spider web stencil on the dough and dust with flour to create
a spider web pattern and carefully remove the stencil
8. Bake, at 240֯C, dropping to 210֯C giving steam for 35 – 40 minutes
