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Group 1
Ingredient
KG
%
Wheat flour
1.100
51.00
Water
1.000
46.00
Bakels Maize Bread Base
0.800
37.00
Wheat sourdough
0.500
26.00
Dinkel wheat
0.250
12.00
Bakels Lecisoft Free
0.020
1.20
Bakels Dry Yeast
0.015
0.80
Total Weight: 3.685

1. Place all of the ingredients into a mixing bowl.
2. Mix on slow speed for 3 minutes and mix for high speed for 4 minutes.
3. Place in container for bulk fermentation for 1 ½ hour and do three-folds.
4. Scale at 600 gram and shape the dough.
5. Place the dough on a woodblock or a tray covered with paper. Refridgerate over night.
6. Dry prove in room temperature and bake at 260 > 240°C for 23 minutes in stone oven with 6 seconds of steam.

Baking temperature: 260 > 240°C
Baking time: 600 gram cirka 23 minuter
Steam: 6 seconds

Category

Category

Bakery

Finished Product

Finished Product

Bread