Ingredients

Group Loaf
Ingredient
KG
Wheat flour
1.300
Water
1.200
Wheat sourdough
0.400
Bakels Multibase
0.700
Bakels Dry Yeast
0.020
Total Weight: 3.620

Method

1. Mix the ingredients into a smooth dough. Normal driving time.
Dough temp: 26-28 ° C

2. Place the dough in an oiled tray. Bake for about 90 minutes and fold 3 times over time.
Steam: about 10 sec
Input temp: 260 ° C
Baking temp: 210 ° C
Baking time: (650 g) about 30 min

Product Used

Ingredients

Group Loaf
Ingredient
KG
Wheat flour
1.300
Water
1.200
Wheat sourdough
0.400
Bakels Multibase
0.700
Bakels Dry Yeast
0.020
Total Weight: 3.620

Method

1. Mix the ingredients into a smooth dough. Normal driving time.
Dough temp: 26-28 ° C

2. Place the dough in an oiled tray. Bake for about 90 minutes and fold 3 times over time.
Steam: about 10 sec
Input temp: 260 ° C
Baking temp: 210 ° C
Baking time: (650 g) about 30 min