Scottish Square White - Crème de Luxe and Granary
Ingredients
- 10000 g - 100 % Flour
- 1500 g - 15% Crème de Luxe
- 500 g - 5% Fresh Yeast
- 150 g - 1.5% Salt
- 5200 g - 52 % Water approx.
- 1500 g - 15 % Granary
- 1500 g - 15 % Water to soak Granary
Working method
- Soak the Granary for approx. 30 minutes with lukewarm water. 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
- 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
