Bread & Rolls - Specialty - Sourdough |
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Recipe No: R111a | ||||||||||||||||||||||||||||
USING BAKELS HENRYS SOURDOUGH | ||||||||||||||||||||||||||||
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Method: | 1. No time dough. 2. Place all ingredients into mixer and mix on slow speed for 2 minutes. 3. Mix on high speed for approximately 8 minutes or until fully developed. 4. Dough temperature 32°C. 5. Give the dough a bench time of 10 minutes. 6. Divide and mould. 7. Allow a further 5 minutes rest, final mould. 8. Final proof approx. 60 minutes. 9. Bake at 200°C for approximately 25-30 minutes (use steam if available). |
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Notes: | This recipe produces bread with a strong sour flavour. If a milder flavour is preferred, use 3 kg flour and 2 kg Bakels Henrys sour dough in above recipe. | |||||||||||||||||||||||||||
If using compressed yeast, use 250g in above recipe. | ||||||||||||||||||||||||||||
Using bakers percentages - Percentages on white flour weight | ||||||||||||||||||||||||||||
Yield: | 15.5 loaves, cobs or vienna's scaled at 500g. |