No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Scrape down and mix for a further 8 minutes or until dough developed (with this recipe the dough is quite tight to achieve the desired texture). Give dough a bench time of 5 minutes. Remould into Vienna shape and place two scaled dough pieces into a deep round tin. Proof approximately 45 minutes. Bake at 220¡C for approximately 25-30 minutes.
This bread has a distinctive strong sour flavour. For a milder sour flavour use 3 kg flour and 2 kg Henry Sourdough.
If using Compressed Yeast use 225 g in above recipe.
Using bakers percentages - Percentages on white flour weight.