Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
BAKELS HENRYS SOURDOUGH NATURAL
2.500
100
Treacle
0.100
2
BAKELS PIE MASH
0.100
2
Water
2.600
104
BAKELS INSTANT ACTIVE YEAST
0.075
3
Total Weight: 7.875

Method

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.

Additional Information

This bread has a distinctive strong sour flavour. For a milder sour flavour use 3 kg flour and 2 kg Henry Sourdough.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
BAKELS HENRYS SOURDOUGH NATURAL
2.500
100
Treacle
0.100
2
BAKELS PIE MASH
0.100
2
Water
2.600
104
BAKELS INSTANT ACTIVE YEAST
0.075
3
Total Weight: 7.875

Method

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.

Additional Information

This bread has a distinctive strong sour flavour. For a milder sour flavour use 3 kg flour and 2 kg Henry Sourdough.