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Saint Aubertus Bread
Ingredients
| Flour (high-protein) | 100% | 10000 g |
| Proson Wit Bourgondy (white) » | 6% | 600 g |
| Fresh Yeast | 4% | 400 g |
| Salt | 1.5% | 150 g |
| Water approx. | 54% | 5400 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27ºC. |
| Scale | Dough pieces approx. 420 gram, pointed model |
| Dough proof | Approx. 15 minutes |
| Moulding | Mould as a baguette. Stab in pieces of approx. 2cm and lay it in the pie plate(ø 24 cm) in a messy manner |
| Final proof | Approx. 70 minutes |
| Baking | Approx. 15 minutes at 230ºC. with steam |
