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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 |
