Description
WorkWith Sourdough Concentrate - 4 Hour Method (Dry Proof) with Seeds. Our new concentrate is the perfect solution for baking consistently delicious sourdough breads every time.
Method
Mixing time: 4 + 10 to 12 minutes
Dough temperature: 23 °C to 25 °C
Bulk fermentation time: 40 minutes
Scaling weight: 0.700 kg
Intermediate proof: 10 minutes
Final proof: Dry proof for 150 to 180 mins, room temp. Should be between 18 - 21 °C
Baking temperature: 240 °C dropping to 220 °C, giving steam
Baking time: 30 to 35 minutes
Topping: Mixed seed then score top
TIPS
Soak the seed in the above water overnight
Ensure the dough is well developed before bulk fermentation
When dry proofing keep the dough covered to prevent a skin forming
