Group 1
Ingredient
KG
Fermdor Pane Rustico Sour 50% Concentrate
1.250
Bakers Strong Flour
1.250
Bakels Instant Active Yeast
0.025
Water
1.500
Total Weight: 4.025
Group 2
Ingredient
KG
Water
0.325
Total Weight: 0.325
MIXING
Place Group 1 in a mixer.
Mix for 2 minutes on 1st speed, then 4-6 minutes on high speed.
Then slowly add Group 2 to the mixer for a further 4-6 minutes on high speed or until dough is fully developed.
The window stretch test will confirm development.
Final dough temperature 30˚C.
METHOD
Scale dough to appropriate weight into a flat bin giving 1 half fold.
Rest for 60 minutes at the completion of this time, give one more half fold and rest for a further 45-60 minutes.
Gently tip container upside down onto a well-floured, dusted bench.
Gently cut into 100gm dough pieces and mould loosely as desired.
After cutting, allow dough to dry prove for a further 20 minutes before placing in oven.
Steam for 10 seconds.
Bake at 220˚C for 25-30 minutes. After 15 minutes, open damper/vent.
