Kneaded Bread with Liquid Sour Dough BÖCKER LIQUID 2
Materials
| Yellow Flour Type Μ | 10.000 g |
| Liquid Sour Dough Böcker 2 Liquid | 1.500 g |
| Salt | 110 g |
| Yeast | 50 g |
| Water | ± 6.000 g |
Bread in trays or loaves
Execution
- Knead in a mixer at the 1st speed for 14-16 minutes.
- Dough temperature: 26-27οC
- Dough resting time: 60-70 minutes (Dough volume doubles), in a floured bowl.
For bread in TRAΥS:
Next, we weigh approximately 7 kg of dough and place it in a tray (40 x 60).
We spread the dough and flour the surface.
We leave the dough to inflate (the volume doubles) at room temperature or in a stove (Temperature: 33-35οC, Relative Humidity: 60-65%, Time: for 40-45 minutes approx.).
With a spatula we separate the dough in rectangular pieces at the desired weights.
For Bread LOAVES:
We cut the dough in pieces of 1.100 – 1.150 gr.
We shape the dough into loaves and bake them in a rack oven.
Fermentation Temperature:33-35οC
Relative Humidity: 60-65%
Time: 40-45 minutes
Baking with a little amount of steam:
Temperature: 230οC and decrease immediately at 200οC.
Time: 60-70 minutes (for tray), 50-60 minutes (for loaves).
We open the tamper after 20-25 minutes.