Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
BAKELS HENRYS SOURDOUGH NATURAL
2.500
100
BAKELS INSTANT ACTIVE YEAST
0.090
4
Water
2.750
110
Total Weight: 7.840

Method

No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Mix on high speed for approximately 8 minutes or until fully developed. Dough temperature 32¡C. Give the dough a bench time of 10 minutes. Divide and mould. Allow a further 5 minutes rest final mould. Final proof approx. 60 minutes. Bake at 200¡C for approximately 25-30 minutes (use steam if available).

Additional Information

This recipe produces bread with a strong sour flavour. If a milder flavour is preferred use 3 kg flour and 2 kg Bakels Henrys sour dough in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
BAKELS HENRYS SOURDOUGH NATURAL
2.500
100
BAKELS INSTANT ACTIVE YEAST
0.090
4
Water
2.750
110
Total Weight: 7.840

Method

No time dough. Place all ingredients into mixer and mix on slow speed for 2 minutes. Mix on high speed for approximately 8 minutes or until fully developed. Dough temperature 32¡C. Give the dough a bench time of 10 minutes. Divide and mould. Allow a further 5 minutes rest final mould. Final proof approx. 60 minutes. Bake at 200¡C for approximately 25-30 minutes (use steam if available).

Additional Information

This recipe produces bread with a strong sour flavour. If a milder flavour is preferred use 3 kg flour and 2 kg Bakels Henrys sour dough in above recipe.