A nice bread from the old times

INGREDIENTS | QUANTITIES

• White bread flour or type 55 | 1000 g
• Water* | +/- 650 g
• Acti Levain R | 150 g
• AB Mauri Fresh yeast | 2 g
• Salt | 18 g

*Depending on the consistency of the dough, add water at the beginning of the 2nd speed.

PROCESS

• Base Temperature | 64°C
• Mixing (2 oblique axis) | 10 – 12 min 1st speed and 3 – 4 min 2nd speed
• Dough Temperature after mixing | 23° – 25°C
• Bulk fermentation | 60 min in a tray and reshape if needed then 12 to 24 hrs at 4°C
• Division | Flour thoroughly. Divide the dough pieces using the divider. For rustic bread do not shape, for the baguette Divide in a divider-shaper
• Resting Time | +/- 30 min
• Baking | 270°C at dropping temperature, approximately 30 min for rustic and 22 min for baguette.

TIPS

Can be shaped in all sorts of forms to enlarge your range.