Sourdough fermentation:
Mix the old bread (shredded), Sonextra Sustain and water
Heat the sourdough to 30ºC and stir for 12 hours by 30ºC
Leave the sourdough to cool to 4ºC, until use
Kneading
After these 12 hour, or later, mix all ingredients into a well developed dough
Dough temperature
Approx. 27ºC
Scale
Dough pieces approx. 800 grams and rounding
Dough proof
Approx. 20 minutes
Moulding
Mould as a long loaf an place the dough pieces into (toast) baking tins
Final proof
Approx. 70-80 minutes
Baking
Approx. 30-35 minutes at 230ºC
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