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 |