Ingredients
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7 kg 15 lbs 7 oz kg Carr's Strong Flour 16kg
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1.5 kg 3 lbs 5 oz kg Wholemeal wheat flour
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1.5 kg 3 lbs 5 oz kg Meneba Snip (Rye Flour)
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0.2 kg 0 lbs 7 oz kg IREKS Natural Sour Dough
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0.2 kg 0 lbs 7 oz kg IREKS Panifarin
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0.2 kg 0 lbs 7 oz kg Salt
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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7 L 29.4 cups Water
Sourdough Bread using Natural and Panifarin
Method
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Mixing time: 4 + 8 minutes (spiral mixer)
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Dough temperature: 25° C – 26° C
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Bulk fermentation time: approx. 90 minutes
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Scaling weight: 0.600 kg
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Intermediate proof: none
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Processing: round
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Final proof: approx. 90 minutes at room temperature or 16 – 20 hours at +5° C – +7° C
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Baking temperature: 240° C, dropping to 220° C, giving steam
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Baking time: 35 – 40 minutes
