Group 1
Ingredient
KG
Pane Rustico Sour 50% Concentrate
1.250
Bakers Strong Flour
1.250
Bakels Instant Active Yeast
0.025
Water
1.700
Total Weight: 4.225
MIXING
Place all ingredients in a mixer.
Mix for 2 minutes on slow speed, then 7-9 minutes on fast speed or until fully developed.
Final dough temperature 28ËšC.
METHOD
Bulk fermentation for 60 minutes at room temperature in a slightly oiled container. Cover the container with a lid or plastic.
Scale at 300gm, mould loosely into a half stick.
Place sticks on a proving cosh or French stick tray and allow another 40 -60minutes to dry prove on a covered rack.
Once proved, give two deep cuts. Remember to have your blade/knife at a 45Ëš angle.
Pre-heat oven to 230ËšC.
Place sticks in oven (steam 10 seconds). Reduce the oven temperature to 210ËšC. Bake for 20-25 minutes.
Open damper/vent after 15 minutes.
