Bakels
Baking ingredients since 1904

SOUR DOUGH BREAD

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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111a
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
  Flour 2.500    100%
  BAKELS HENRYS SOURDOUGH NATURAL 2.500    100%
  BAKELS INSTANT ACTIVE YEAST 0.090    4%
  Water 2.750    110%
  Total Weight 7.840
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).
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.