SOURTEIG 25
CODE - B12550SwissBake® SOURTIEG 25 is a carefully formulated premix to prepare traditional sourdough bread. Preparing the sourdough bread from scratch is a lengthy and critical process...Read More
- Uses a natural mix of various sourdough powders.
- European styled crispy crust and soft tangy crumb.
- No artificial flavours or colours
USAGE : Authentic sourdough bread with natural sourdough
DOSAGE : 25%
Available Pack Sizes :
5 KG BAG
Description
SwissBake® SOURTIEG 25 is a carefully formulated premix to prepare traditional sourdough bread. Preparing the sourdough bread from scratch is a lengthy and critical process which first starts with the development of the sourdough culture. Getting consistent quality output in this process is rare as there are many variable factors that need to be managed such as temperature, feeding time and frequency of feeding the sourdough starter making this a difficult task for a commercial bakers.
Understanding the complexity in making a good sourdough bread and the growing demand for traditional products made from natural, clean label ingredients, we have developed this special premix which is an excellent solution for baking authentic sourdough breads with consistent quality, taste and output. A blend of natural rye and wheat sourdough is used to give this bread an authentic sour aroma with a unique thin crispy crust and a soft tangy crumb.
SwissBake® Sourdough Bread Premix allows you to bake fresh, tasty & healthy sour dough bread easily and quickly thus increasing your productivity and helping you to expand the possibilities of baked products in your offering. This premix is ideally suited to premium bakeries, artisan bakers, cafes, fine dining & star hotels who are looking to offer traditional sourdough bread to their customers
Key Ingredients
Dehydrated Rye Sour Dough, Dehydrated Wheat Sour Dough, Vital Wheat Gluten, Wheat Flour, Malted Barley, Salt, Vitamin C, Vegetable Sourced Enzyme Blend.
Recipe
| INGREDIENTS | QTY(gm) | QTY(%) |
| SOURTEIG 25 -B12550 | 250 gm | 25% |
| REFINED WHEAT FLOUR | 750 gm | 75% |
| WATER | 570 gm | 57.00% |
| FRESH YEAST/DRY YEAST | 30 gm/12 gm | 30%/1.20% |
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Method
Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for 4 minutes and then mix at a fast speed for 5 minutes. Dough temperature should be between 24°C to 26°C. Bulk fermentation for 30 minutes. Scale the dough weight to 500 gm. Intermediate proofing is not required. Final proof for 40 minutes at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 200°C for approximately 40 minutes for a 500 gm piece of dough. Bake with lots of steam.
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