Biocreations products used:
1) German Wheat Flour T997
2) German Wheat Flour T650
3) Angel Instant Dry Yeast
4) R10 Sourdough
5) Malt 110
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INGREDIENTS
3% 15g R10 Sourdough Powder
33% 150g German Rye Flour Type 997
66% 300g German Wheat Flour Type 650
3% 15g Malt 110 Powder
2% 9g Salt
1% 5g Angel Instant Dry Yeast
66% 300g Water
Method:
Mix all ingredients in a mixer and form a round dough.
Dust round banettons with rye flour, and place dough with seam side down.
Bulk ferment for 30 min in a 40 ֯ C proofer.
Degas and divide dough into 2 portions.
Final ferment for 30 min in a 40 ֯ C proofer.
Turn dough out onto baking tray.
Pre-heat oven until 230⁰C, place inside the oven for 2 min.
Apply steam for 2 min.
Bake at 200⁰C for 40 min until CRUSTY.
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