Wheat loaf with natural yeast Magno - with pre-dough

Times

Preparation
stopwatchIcon 13h
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019 45'

Ingredients

PRE-DOUGH
1.000 g SOFT WHEAT FLOUR ORANGE
100 g MAGNO
600 g WATER

MAIN DOUGH
1.700 g PRE-DOUGH
1.000 g SOFT WHEAT FLOUR ORANGE
700 g WATER
40 g SALT

Preparation

Mix all the ingredients for the pre-dough and knead for 6 min. at the first speed and for 1 min. at the second. Dough temperature 26-27°C. Let it rest at 26-27°C for approx. 12-14 hours.
Mix all the ingredients for the main dough and knead for 4 min. at the first speed and for 6 min. at the second. Dough temperature 26-27°C. Let it rest at 30°C and 80% of humidity for approx. 90 min. Cut the dough in pieces and mould. Dough pieces approx. 600 g. Let them rise at 30°C and 80% of humidity for approx. 90 min. Bake at 230°C with steam for approx. 45 min. Last 10 min. with open valve.


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