Scottish Square White
Ingredients

Flour | 100 % | 10000 g |
Crème de Luxe » | 15% | 1500 g |
Fresh Yeast | 5% | 500 g |
Salt | 1.5% | 150 g |
Water approx. | 52 % | 5200 g |
Granary » | 15 % | 1500 g |
Water to soak Granary | 15 % | 1500 g |
Working method | |
Soaking | Soak the Granary for approx. 30 minutes with lukewarm water |
Kneading | Mix all ingredients into a smooth and well developed dough. After kneading directly mix the pre-soaked granary in |
Dough temperature | Approx. 26ºC |
Scale | Approx. 1200 gram (30 pieces) |
Dough proof | Approx. 15 minutes |
Dividing | Divide and round up. Place 9 dough pieces into a square pie-plate (15 x 15 cm). Place the pie-plates on baking sheets |
Final proof | Approx. 85 minutes |
Baking | Approx. 10 minutes at 255ºC |