simplifies the production of sourdoughs in large quantities considerably. Here, fermentation containers are used where the temperature can be set and which enable the manufacture of large quantities of liquid sourdough in one step. One-stage or multi-stage
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acid, low starter quantities and starter temperatures as well as high dough yields and thus longer standing times should be used. In the case of the bread doughs, attention should be paid that the dough temperatures are not above 28° C and that too high
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of quality in regard to wheat baked goods and, on the other, to the present-day flour qualities with high gelatinization temperatures and low enzyme activities. In a broader sense, wheat sourdoughs also belong to the wheat sponges. As a result of their
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spiral mixer Dough temperature: 24 – 25° C Bulk fermentation time: 60 minutes covered in dough basins Scaling weight: 0.350 kg Intermediate proof: 20 minutes Processing: barra rustica Final proof: 70 minutes at approx. 22° C Baking temperature: 235° C, giving [...] 040 kg Water 2.000 l Total weight 4.040 kg Processing Mixing time: 4 minutes (homogenize all the ingredients well) Dough temperature: 25° C Bulk fermentation time: 3 hours in the room, then overnight at 5° C Ingredients Dough Poolish 4.040 kg Wheat flour
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Gradually add carefully towards the end of the mixing time. Processing Mixing time: 2 + 12 minutes, spiral mixer Dough temperature: approx. 28° C Bulk fermentation time: approx. 30 minutes Scaling weight: 1.000 kg Intermediate proof: none Instructions [...] After baking, butter the stollen, sugar and sift with icing sugar when cooled. Final proof: approx. 15 minutes Baking temperature: 190° C Baking time: 50 – 60 minutes PDF-Download (229 KB)
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Yeast 0.600 kg Water, approx. 6.500 l Total weight 20.000 kg Processing Mixing time: 3 + 3 minutes, spiral mixer Dough temperature: 20 – 22° C Bulk fermentation time: 15 minutes Intermediate proof: 15 – 20 minutes Instructions for use: Fold in 0.250 kg [...] to relax once again in the refrigerator for 30 minutes and process into croissants. Final proof: 50 – 60 minutes Baking temperature: 220° C Baking time: 15 – 18 minutes PDF-Download (221 KB)
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Yeast 0.600 kg Water, approx. 4.600 l Total weight 18.950 kg Processing Mixing time: 3 + 3 minutes, spiral mixer Dough temperature: 15 – 18° C Bulk fermentation time: none Intermediate proof: none Instructions for use: Fold in 0.250 kg to 0.400 kg roll-in [...] refrigerator for 30 minutes and then process into the desired Danish pastry baked goods. Final proof: 50 – 60 minutes Baking temperature: 190 – 210° C, giving steam Baking time: 15 – 25 minutes, depending on size PDF-Download (189KB)
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