Irresistible Bread

Our recipe

Irresistible Bread Flour – 60.3%

Water – 36.2%

Lukewarm water during mixing – 2.4%

Salt – 1.1%

+ Fermented dough – 6% (optional)

Our process

- Autolysis: 12-18h at room temperature (cover the dough)
- Kneading:
- First mixing (speed 1) : 4-6 min (spiral) - 6-8 min (oblique)
- Second mixing (speed 2) : 1-2 min (spiral) - 2-4 min (oblique)
- Mixing in speed 1: 1-3 min (spirale) - 2-4 min (oblique)
- First Fermentation: 1h-1h30 with fold depending on the force
- Weighing: 340g dough pieces with a slightly oval form
- Second Fermenation: 15-20 min
- Shaping: Baguette of 60-65 cm with flouring of the bread
- Cooking time: 22 min at 260°C

List of ingredients

Wheat flour, Water, Dehydrated and deactivated rye sourdough, Wheat gluten, Roasted rye flour, Roasted buckwheat flour, Deactivated yeast, Baker's yeast, Salt.

Allergens: Gluten.