Description
WorkWith Sourdough Concentrate - Overnight Method - Creates a bread with a crispy crust and delicious tangy sour flavour
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: 16 – 20 hours at +4 °C to + 7 °C
Baking temperature: 240 °C dropping to 220 °C, giving steam
Baking time: 30 to 35 minutes
Topping: Dust with Flour then score top (cut with blade)
TIP: Core temperature of the dough must be brought back to 15 -18 °C before baking
