Traditional Sourdough Bread
Υλικά
- 6.000 g Type 70% Traditional flour,
- 4.000 g Coarse Yellow flour,
- 500 g sourdough(basic recipe),
- 150-200 g Phil Germe dry sourdough,
- 50 g raisin extract,
- 200 g olive oil,
- 150-200 g yeast,
- 200 g salt,
- 6.400-6.600 g water
Εκτέλεση
- Mixing time: 8 minutes on low and 5 minutes on high speed,
- Dough temperature: 25 degrees Celsius,
- Proving time: 40-45 minutes,
- Stove temperature: 32 degrees Celsius,
- Stove humidity: 70%,
- Weight: 1.000-1.200 g,
- Baking temperature: 230-210 degrees Celsius