Product Code33659
Weight (KG)25
Applications:Artisan BreadsLoaf BreadRolls, buns & baguettes
Specialty Flours
Soy Flour 25KG
An enzyme active soy flour which helps provide a superior white crumb colour in breads.
Basic Recipe
| Ingredients | Weight (kg or L) | % |
|---|---|---|
| Poolish | ||
| MAURI White Spelt Flour | 4.100kg | 90% |
| MAURI Wholemeal Spelt Flour | 0.500kg | 10% |
| Water 16°C | 4.600L | 100% |
| MAURI Dried Yeast | 0.004kg | 0.1% |
| Final dough | ||
| Poolish | 9.204kg | 100% |
| MAURI White Spelt Flour | 8.284kg | 90% |
| MAURI Wholemeal Spelt Flour | 0.920kg | 10% |
| Water 18°C | 4.694L | 51% |
| Salt | 0.276kg | 3% |
| MAURI Dried Yeast | 0.028kg | 0.3% |
| Total Dough Weight | 32.6kg | |
| Yield | 50 | |
Method
Step 1 Poolish
Mix Group 1 ingredients together to form a dough (2-3 minutes).
Step 2
Place into oiled containers with lids and ferment for approximately 16 hours at 21°C (overnight).
Step 3 Final Dough
Combine Group 1 & Group 2 on first speed (5 minutes).
Mix for further 5 minutes on second speed or until clear (FDT 28°C).
Step 4
Place into 4 oiled warwicks (5900g per tub).
Lift and fold 3 times every 45 minutes.
Step 5
Divide into 9 @ 650 gm free form\rectangular pillows (3 per tray).
Lift each dough piece onto the tray\cloth without degassing.
Step 6
Proof for 30 minutes.
Step 7
Bake at 220-230°C for 25-28 minutes with steam.
