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Bread & Rolls - Specialty - Sourdough
Recipe No:  R111i
USING BAKELS HENRYS SOURDOUGH
Group  Ingredient KG
  Flour 3.000    100%
  Wholemeal Flour 1.000    33%
  Rye Flour 0.400    13%
  BAKELS HENRYS SOURDOUGH NATURAL 1.000    33%
  Salt 0.040    1%
  MASTERFAT 0.140    4.7%
  BAKELS INSTANT ACTIVE YEAST 0.080    2.7%
  Water (variable) 2.800    94%
  Total Weight 8.460
Method:  1. No time dough.
2. Place all ingreident into a mixer and mix on slow speed for 2 minutes.
3. Scrape down and mix until dough is fully developed.
4. Give dough a bench time of 5 minutes .
5. Divide and mould then leave for a further 5 minutes.
6. Proof approximately 45-60 minutes.
7. Bake at 200°C for approximately 25-30 minutes.
Notes:  When using Fino Meal Base substitute Wholemeal flour with 250gm of Fino Meal Base and increase the White Flour to 3.750kg.
  If using compressed yeast, use 250g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  16.5 Loaves, Cobbs or Viennas scaled at 500 g.