Group 1
Ingredient
KG
%
BAKELS HENRYS SOURDOUGH NATURAL
1.000
33.00
Wholemeal Flour
1.000
33.00
Rye Flour
0.400
13.00
Flour
3.000
100.00
Salt
0.040
1.00
BAKELS INSTANT ACTIVE YEAST
0.080
2.70
Water (variable)
2.800
94.00
MASTERFAT
0.140
4.70
Total Weight: 8.460
No time dough. Place all ingreident into a mixer and mix on slow speed for 2 minutes. Scrape down and mix until dough is fully developed. Give dough a bench time of 5 minutes . Divide and mould then leave for a further 5 minutes. Proof approximately 45-60 minutes. Bake at 200¡C for approximately 25-30 minutes.
When using Fino Meal Base substitute Wholemeal flour with 250gm of Fino Meal Base and increase the White Flour to 3.750kg.
Using bakers percentages - Percentages on white flour weight.
If using compressed yeast use 250g in above recipe.
