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INGREDIENTS

 

3%       15g      R10 Sourdough Powder

33%     150g    German Rye Flour Type 997

66%     300g    German Wheat Flour Type 650

3%       15g      Malt 110 Powder

2%       9g        Salt

1%       5g        Angel Instant Dry Yeast

66%     300g    Water

 

Method: 

1. Mix all ingredients in a mixer and form a round dough.
2. Dust round banettons with rye flour, and place dough with seam side down.
3. Bulk ferment for 30 min in a 40 ֯ C proofer.
4. Degas and divide dough into 2 portions.
5. Final ferment for 30 min in a 40 ֯ C proofer.
6. Turn dough out onto baking tray.
7. Pre-heat oven until 230⁰C, place inside the oven for 2 min.
8. Apply steam for 2 min.
9. Bake at 200⁰C for 40 min until CRUSTY.