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I110

Ingredients

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IREKS Fertig Sour - Sourdough Bread

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Method

  • Mixing time: 4 + 8 minutes (spiral mixer)

  • Dough temperature: 25° C – 26° C

  • Bulk fermentation time: approx. 90 minutes

  • Scaling weight: 0.600 kg

  • Intermediate proof: none

  • Processing: round

  • Final proof: approx. 90 minutes at room temperature or 16 – 20 hours at +5° C – +7° C

  • Baking temperature: 240° C, dropping to 220° C, giving steam

  • Baking time: 35 – 40 minutes

Delivery across
UK & Ireland