TIGRIS - Beer bread

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Puratos ingredients

*TIGRIS 25KG

All ingredients

First stage:
Flour	10.000kg	100%
Salt	0.200kg	2%
Tigris	0.100kg	1%
Beer	5.700kg	57%
Yeast	0.250kg	2.5%

Recipe

1. Mixing - Spiral 2 minutes slow and 6-8 minutes fast speed, high speed for 2½-3 minutes.
2. Scale at 350g/12oz or 470g/1lb.
3. Hand-up and rest for 10 minutes.
4. Mould round, dip into flour to coat.
5. Place either into tins or onto lined trays.
6. Prove at 30-35°C/86-95 °F, 85% humidity, for 45 - 75 minutes.
7. Oven Temperature - 200 - 230°C / 390 - 450°F.
8. Bake with initial steam.
9. Total Bake Time 20 - 30 minutes, open damper after the first 10 - 15 minutes.

N.B. The dough can be made with either all beer or a combination of beer and water.