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Saint Aubertus Bread

Ingredients

  • 10000 g - 100% Flour (high-protein)
  • 600 g - 6% Proson Wit Bourgondy (white)
  • 400 g - 4% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5400 g - 54% Water approx.

Working method

  • 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
  • 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