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
