Wheat Bread with Biga
Recipes
| Wheat flour type 550 | 5.000 | kg |
| Yeast | 0.025 | kg |
| Water (cold) | 2.150 | l |
| Total weight | 7.175 | kg |
| Mixing time: 4 minutes slow |
| Standing time: 3 hours at room temperature, approx. 15 hours in the cooling chamber |
| Sponge/Biga | 7.175 | kg |
| Wheat flour type 1050 | 2.500 | kg |
| Wheat flour type 550 | 2.500 | kg |
| BACKEXTRAKT | 0.350 | kg |
| CIAPLUS | 0.300 | kg |
| Salt | 0.200 | kg |
| Yeast | 0.125 | kg |
| Water | 3.600 | l |
| Water, approx. | 2.000 | l |
| Total weight | 18.750 | kg |
| Mixing time: 4 + 11 minutes, spiral mixer |
| Dough temperature: 26° C |
| Bulk fermentation time: approx. 50 minutes |
| Scaling weight: 0.900 kg |
| Intermediate proof: none |
| Instructions for use: Initially mix the dough with 3.600 l water until the sponge is homogeneously spread throughout the whole dough. Then add the remaining 2.000 l water and mix the dough thoroughly. After the bulk fermentation time, scale the dough, place together loosely and allow to prove in fermentation baskets with the seam upwards. Turn out onto setters immediately before loading, cut 4 times and bake giving steam. |
| Final proof: approx. 50 minutes |
| Baking temperature: 250° C, dropping, giving steam |
| Baking time: 55 minutes |