SOUR DOUGH BREAD
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Bread and Yeast Compounds - Bread Premixes and Concentrates |
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| Recipe No: R111a | ||||||||||||||||||||||||
| USING BAKELS HENRYS SOURDOUGH | ||||||||||||||||||||||||
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| Method: | 1. No time dough. 2. Place all ingredients into mixer and mix on slow speed for 2 minutes. 3. Mix on high speed for approximately 8 minutes or until dough developed (fully developed dough temperature 33°C). 4. Give the dough a bench time of 10 minutes. 5. Divide and mould. 6. Allow a further 5 minute rest, final mould. 7. Final proof approx. 60 minutes. 8. Bake at 200°C for approximately 25-30 minutes (use steam if available). |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | |||||||||||||||||||||||
| If using Compressed Yeast, use 200g (8oz) in above recipe. | ||||||||||||||||||||||||