Recipe: Sourdough bread

28 Mar 2019

Recipes
Bakery

Ingredients

Dough ingredients

  • 1000 g - 100% - of Flour
  • 600 g - 160% - of Water
  • 25 g - 2,5% - of Salt
  • 2 g - 0,2% - of Yeast
  • 20 g - 2% - of Sapore Oracolo*

Total dough: 1827 g (5 pieces)
Dough weight / Piece in g: 350 g

*Puratos product

Working Method

Dough

  • Mixing Spiral: 10 min 1st speed + 3 min 2nd speed.
  • Dough Temperature: 24°C.
  • Bulk fermentation: 40 min.
  • Divide: One fold.
  • Intermediate proof: 20 min. ambient temperature.
  • Make Up: Shape lightly than put in a cloth.
  • Final Fermentation: 16 hours at ambient temperature.
  • Decoration before baking: Polka
  • Oven temperature: 220°C
  • Baking time: 50 min