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Saint Aubertus Bread


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
BRC Halal Kosher RSPO Skal

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