High Street Baker French Sourdough

Ingredients

Unit
Bread flour 1.000 kg
Water 0.640 kg
Salt 0.020 kg
O-tentic Durum 0.040 kg
total 1.700

Method

  • Mix for 3 mins slow, 8 mins fast on spiral mixer.
  • Dough temperature 26 – 28°C.
  • Bulk 20 mins. Scale, hand up, rest for 10 mins.
  • Mould into desired shapes, place on to trays.
  • Prove at 30 – 35°C, 80 – 85% humidity. Prove time 55 – 60 mins.
  • Bake at 200 – 210°C with steam for 20 – 30 mins, depending on size of product, open dampers half way through baking.