Ingredients:
5000 g Flour Karveli 50%
5000 g Flour Symikto 50%
210 g Salt 2,1%
130 g Yeast 1,3%
2000 g Sourdough 20%
7500 g Water (cold) 75%
100 g Sunflower oil (optional) 1%
PROCEDURE ( Slow mixers: ):
1
Add all the ingredients in the mixer with 7 litres of water. Add the rest of the water during the mixing procedure, progressively
2
Mixing time: 30 -45 minutes depending on the quantity of the ingredients.
Fast Mixers:
3
Dough temp: 28o C
4
Mixing time: 5 minutes slow + 10 minutes fast (until the dough is done)
5
Resting time: 60 minutes on the bench without moving it
6
Dough weight: Equal or greater than 1000 g
7
Proof time: 15 minutes at maximum, at 33o C with 70% humidity
8
Baking temp.: 220o C at the beginning of baking without steam for 15 minutes and then at 210o C for another 35 minutes for loaves of pound.
