Wheat Crusty Bread using LIEVITO MADRE DUO
Wheat Crusty Bread using LIEVITO MADRE DUO — an IREKS recipe. Uses Lievito Madre Due 10 kg.
- mixing time
- 4 + 6 min
- dough temperature
- approx. 27 °C
- bulk fermentation time
- 60-90 min
- scaling weight
- 0.850 kg
- intermediate proof time
- 5-10 min
- final proof temperature
- 4-6 °C
- final proof time
- overnight
- baking temperature
- 250, dropping to 220 °C
- baking time
- 50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour type 550 | 10 kg |
| Lievito Madre Due 10 kgLievito Madre DUO | 0.4 kg |
| Salt | 0.2 kg |
| Water, approx. | 7.5 kg |
Method
Mix for 4 + 6 minutes in a spiral mixer, to a dough temperature of approx. 27 °C.
Bulk fermentation for 60 – 90 minutes.
Scale at 0.850 kg.
Intermediate proof for 5 – 10 minutes.
Shape long.
Final proof overnight at 4 – 6 °C.
Bake at 250 °C, dropping to 220 °C, giving steam, for 50 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.