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Rustic bread

a delicious bread slightly acid

INGREDIENTS | QUANTITIES

  • White bread flour or type 65 | 1000 g
  • Water* | 650 g
  • Arom Sécurité (linactive rye sourdough) | 30 – 50 g
  • AB Mauri fresh yeast | 10 – 20 g
  • Salt | 18 g

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

PROCESS

  • Base temperature | 60°C
  • Mixing (spiral) | 8 min 1st speed and 7 min 2nd speed
  • Dough Temperature | 22° – 24°C
  • Division | 350 – 550 g
  • Bulk fermentation | 20 – 30 min
  • Shaping | Long, round, batard shape, …
  • Final proof | 90 – 120 min
  • Baking | 250°C in a floor oven, 25 min

TIPS

Flour the piece with rye flour before making cuts on the dough for a personal touch.

Download recipe