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Rustique bread
Ingredients
| Flour | 80% | 8000 g |
| Vitason Austria (20%) » | 20% | 2000 g |
| Yeast fresh | 3% | 300 g |
| Water approx. | 58% | 5800 g |
| Working method | |
| Mixing | Mix all ingredients into a wel developed dough |
| Dough temperature | Approx. 27ºC |
| Bulk proof | 25 minutes then punsh back 45 minutes second bulk proof |
| Dividing | Approx. 500 grams |
| Intermediair proof | Approx. 20 minutes |
| Moulding | As a bloomer or round |
| Final proof | Approx. 60 minutes |
| Baking | Approx. 35 minutes at 230ºC |
