Standing time: approx. 3 hours in the room, subsequently overnight in the refrigerator
Ingredients Dough
Poolish
3.030
kg
Wheat flour type 550
6.500
kg
Durum wheat semolina
1.000
kg
CRAFT-MALZ
1.500
kg
IREKS-WEIZENSAUER
0.400
kg
STABILASE
0.200
kg
Salt
0.250
kg
Yeast
0.130
kg
Water, approx.
6.000
l
Total weight
19.010
kg
Processing
Mixing time: 2 + 6 minutes, spiral mixer (until the dough leaves the wall of the basin)
Dough temperature: approx. 26° C
Bulk fermentation time: approx. 30 minutes
Scaling weight: 0.350 kg
Intermediate proof: approx. 20 minutes
Instructions for use: Process the dough pieces loosely into rustic baguettes, fold into cloths and allow to prove overnight. The next day, place on setters, bring to fermentation maturity, cut and bake, giving steam.
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