Description
WorkWith Sourdough Concentrate - 4 Hour Method (Dry Proof) Our Sourdough Concentrate is an excitingly diverse product that has been specifically formulated by our own technical team in conjunction with bakery experts to produce traditional sourdough bread.
Ingredients
6.5kg
Water
Method
Mixing time: 4 + 10 to 12 minutes
Dough temperature: 23 °C to 25 °C
Bulk fermentation time: 40 minutes
Scaling weight: 0.600 kg
Intermediate proof: 10 minutes
Final proof: Dry proof for 150 to 180 mins, room temp between 18 - 21 °C
Baking temperature: 240 °C dropping to 220 °C, giving steam
Baking time: 30 to 35 minutes
Topping: Dust with Flour then score top
TIP: (1) Ensure the dough is well developed before bulk fermentation
(2) When dry proofing keep the dough covered to prevent skin forming
