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Ingredients
8kg
Carr's Strong Flour 16kg
2kg
Meneba Snip (Rye Flour)
150g
IREKS Natural Sour Dough
200g
Salt
250g
AB Mauri Pinnacle Baker's Yeast
7.1l
Water
Method
Mixing time: 3 + 6 minutes
Dough temperature: 25° C – 26° C
Bulk fermentation time: 40 minutes
Scaling weight: 0.650 kg
Intermediate proof: 10 minutes
Processing: long-shaped
Final proof: 45 – 50 minutes
Baking temperature: 240° C, dropping
Baking time: 40 minutes
