Signature Sourdough Bread

Dough
Flour 3000g
Water 1080g
Salt 60g
Yeast 150g
Gluten 60g
Sugar 60g
S500 Green A+ 60g
Sapore Aroldo 210g
Intens Fresh 2-30 22.5g
Sapore Medea 150g
Working Method:
  • Mixing Spiral - 5' 1st speed 6-8' 2nd speed add salt during second speed 
  • Dough Temperature - 75°F 
  • Bulk fermentation - 15' ambient temperature 
  • Scale - 18 oz 
  • Intermediate proof - 15' ambient temperature 
  • Make Up - Batard 
  • Final Fermentation - 60-75 minutes 100°F, 80% humidity 
  • Decoration before baking - Cut as desired 
  • Oven temperature °F - 450 drop to 390°F 
  • Baking Time - 20-25 minutes 30 seconds of steam

About this recipe:

Complexity level: