A concentrate that is used at a 1:1 ratio with flour to make a wheat and rye base rustic loaf with a crispy crust, coarse crumb, slowly fermented and slightly sour taste.
Originating in the Maggia Valley Switzerland.
Cool, Dry & Dark Conditions
9 Months (270) days
Powder
Gluten, Wheat
Mixing
Place Group 1 in a spiral mixer and mix for 6 min on slow and 4 min on fast.
Slowly add in Group 2 on fast speed until dough is fully developed. The window test will confirm this.
Finished dough temperature should be 24 c .
Method Overnight.
1. Rest in oiled container for 2 hours at room temperature then give (Half) book fold and rest for a further 2 hours.
2. Place container in fridge for a further 15 - 18 hours overnight.
3. Take out of fridge and rest at room temperature for 45 mins.
4. Tip the dough onto a well- floured workbench (Do not knock back) and divide into 800g pieces.
5. Turn the dough piece in white flour and shape dough piece slightly and place on setter or flat trays.
6. Cut lightly 3 times across the loaf.
7. Pre heat oven to 230 c
8. Place bread in oven (steam), reduce oven to 215c, continue baking for approx 50 - 60 mins.
9. Open the damper vent after 15 mins.
Wheat Flour, Dried Sourdough, Gluten Flour, Salt - Iodised, Malted Barley Flour, Folic Acid
Mixing
Place Group 1 in a spiral mixer and mix for 6 min on slow and 4 min on fast.
Slowly add in Group 2 on fast speed until dough is fully developed. The window test will confirm this.
Finished dough temperature should be 24 c .
Method Overnight.
1. Rest in oiled container for 2 hours at room temperature then give (Half) book fold and rest for a further 2 hours.
2. Place container in fridge for a further 15 - 18 hours overnight.
3. Take out of fridge and rest at room temperature for 45 mins.
4. Tip the dough onto a well- floured workbench (Do not knock back) and divide into 800g pieces.
5. Turn the dough piece in white flour and shape dough piece slightly and place on setter or flat trays.
6. Cut lightly 3 times across the loaf.
7. Pre heat oven to 230 c
8. Place bread in oven (steam), reduce oven to 215c, continue baking for approx 50 - 60 mins.
9. Open the damper vent after 15 mins.
Wheat Flour, Dried Sourdough, Gluten Flour, Salt - Iodised, Malted Barley Flour, Folic Acid
