Sour Dough Toast


Working Method
  • Boiled dough: Boil the water ,mix well with the bread flour after that keep in chiller overnight.
  • Mixing Spiral: 10mins at 1st speed, 5mins at 2nd speed.
  • Dough temperature: 25-26°C
  • Bulk fermentation: 50mins
  • Scale: 230g
  • Intermediate proof: 20mins
  • Make up: Roll out the dough
  • Final fermentation: 60mins at 28°C,80% RH
  • Baking temperature:180°C
  • Baking time: 30mins 

About this recipe

Complexity level:  

O-tentic Durum is a convenient solution for creating breads with a distinct taste of yesteryear deliciousness, characterized by a Mediterranean taste profile.

Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products