Ingredients:
10000 g Flour ”Karveli”
300 g Sourdough Vollkorn Malzsauer
100 g Improver Super Impression
200 g Salt
200 g Yeast
6500 g Water
17300 g Total
Procedure:
1
Add all the ingredients into the mixer and run for 10’ at first speed and for 5-8' at second speed.
2
Cut, mold and proof at 35-38° C with 70-80% humidity for 45-60’ .
3
Bake at 180° C for 25-30’ approx.
Ingredients
Ingredients:
10000 g Flour ”Karveli”
300 g Sourdough Vollkorn Malzsauer
100 g Improver Super Impression
200 g Salt
200 g Yeast
6500 g Water
17300 g Total
Directions
Procedure:
1
Add all the ingredients into the mixer and run for 10’ at first speed and for 5-8' at second speed.
2
Cut, mold and proof at 35-38° C with 70-80% humidity for 45-60’ .
3
Bake at 180° C for 25-30’ approx.
