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White Bread - Sustain
Ingredients
| Flour | 100% | 10000 g |
| Salt | 2% | 200 g |
| Yeast | 3% | 300 g |
| Sonplus Scorpison V2-1 » | 1% | 100 g |
| Sonextra Sustain » | 20% | 2000 g |
| Water approx. | 40-45% | 4000-4500 g |
| Sourdough Sustain | ||
| Old white bread (shredded ) | 100% | 1000 g |
| Sonextra Sustain | 3.8% | 38 g |
| Water approx. | 115% | 1150 g |
| Working method | |
| Soaking | Sourdough fermentation: Mix the old bread (shredded), Sonextra Sustain and water. Heat the sourdough to 30ºC and stir for 12 hours by 30ºC. Leave the sourdough to cool to 4ºC, until use |
| Kneading | Mix all ingredients into a well developed dough |
| Dough temperature | Approx. 27ºC |
| Scale | Approx. 800 grams |
| Intermediair proof | Approx. 20 minutes |
| Moulding | As a toast bread |
| Final proof | Approx. 70-80 minutes |
| Baking | Approx. 30-35 minutes at 230ºC |
