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IREKS Natural Sourdough - Mixed Wheat Bread

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Method

  • Mixing time: 3 + 6 minutes

  • Dough temperature: 25° C – 26° C

  • Bulk fermentation time: 40 minutes

  • Scaling weight: 0.650 kg

  • Intermediate proof: 10 minutes

  • Processing: long-shaped

  • Final proof: 45 – 50 minutes

  • Baking temperature: 240° C, dropping

  • Baking time: 40 minutes

Delivery across
Ireland & Scotland