Sourdough Pure
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Sonextra Zuurdesempoeder (Sourdough)
- 10000 g - 100% Water approx.
Working method
- Dissolve the yeast in the water and then mix it with flour and Sonextra Zuurdesempoeder Stir it smoothly in a bucket** which size is twice as much than the mass
- Intermediair proof: Leave it for 12-48 hours in the proofer at 28ºC
- 10-30% of the flour weight
Do not save the remnants of the dough in the freezer * Yeast dosage: -0.1% ..... 48 hours fermentation -0.2% ..... 24 hours fermentation -0.3% ..... 12 hours fermentation Tip **: Sonneveld bucket is well suited for this occasion. | Creations premixes are to be dosed between 10% and 40%. The higher the dose, the more tender the bread, the richer the filling and the darker the crumb colour
