Artisan Sourdough Pan Bread - Puratos

Working Method:

Mixing Spiral - 5' 1st speed - 10-12' 2nd speed
Dough Temperature - 75°F
Bulk fermentation - 15-20 minutes ambient temperature
Scale - 550g
Intermediate proof - 15-20 minutes ambient temperature
Make Up - Loaf
Final Fermentation - 75-90 minutes 100°F, 80% humidity
Decoration before baking - Score as desired
Oven temperature °C - 425°F drop to 390°F
Baking Time - 30-35 minutes with little steam

About this recipe:

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