Longer shelf life sourdough toast bread

Working Method

Mixing time		8 min in first speed and 4 min in second speed.
Dough temperature		25°C
Bulk fermentation		1hr
Scaling		500g
Manipulation After Scale		Scale 500gr, and try to keep rectangle shape. Make slightly up (with less pressure) and place ingreased toast moulds.
Final fermentation		01:20:00 28 °C 85 % Humidity
Decoration Before Baking		Dust with rye flour and give one incision in the middle.
Baking		Oven steps: 18Min 240 °C - Top 240°C - Bottom 3Min 240 °C - Top 240°C - Bottom - open door

Discover Nutrition info

230.55Kcal
Energy

975.76Kj
Energy

2.59g
Fat

0.29g
Saturates

43.65g
Carbohydrates

1.86g
Sugars

Nutrition information


Energy 230.55Kcal
Energy 975.76Kj
Fat 2.59g
Saturates 0.29g
Carbohydrates 43.65g
Sugars 1.86g
Fibers 1.85g
Protein 6.96g
Salt 1.31mg

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Longer shelf life sourdough toast bread

Ingredients

Working Method

Discover Nutrition info

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