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IREKS Dried Wheat Sour - Bloomers

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Method

  • Mixing time: 3 + 6 minutes

  • Dough temperature: 26° C

  • Bulk fermentation time: 20 minutes

  • Scaling weight: 0.480 kg

  • Intermediate proof: none

  • Processing: long-shaped

  • Final proof: approx. 60 minutes

  • Baking temperature: 230° C, dropping to 200° C, giving steam

  • Baking time: approx. 35 minutes

  • After the bulk fermentation time, scale the dough and mould long. Subsequently, allow to prove and bake, giving steam.

Delivery across
Ireland & Scotland