Ingredients
Click 
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to Add/Remove item to your Shopping List- 7 kg 15 lbs 7 oz kg Carr's Strong Flour 16kg
- 1.5 kg 3 lbs 5 oz kg Wholemeal wheat flour
- 1.5 kg 3 lbs 5 oz kg Meneba Snip (Rye Flour)
- 0.2 kg 0 lbs 7 oz kg IREKS Natural Sour Dough
- 0.2 kg 0 lbs 7 oz kg IREKS Panifarin
- 0.2 kg 0 lbs 7 oz kg Salt
- 0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 7 L 29.4 cups Water
Sourdough Bread using Natural and Panifarin
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
