CHARCOAL SOURTEIG 25
CODE - B12495A concentrate for the preparation of artisan-style charcoal sourdough bread with a blend of natural dehydrated sourdough and activated charcoal....Read More
- Formulated using a blend of
- natural sourdough powders.
- Provides a distinct carbon coloured crumb.
- No artificial flavours or colours.
USAGE : Premix for charcoal sourdough bread. A unique premix for artisan charcoal sourdough breads with a distinct dark grey crumb
DOSAGE : 25 %
Available Pack Sizes :
1 KG BAG
Description
SwissBake® Charcoal Sourteig 25 is a unique concentrate for the preparation of artisan-style charcoal sourdough bread. This mix is formulated using a special blend of natural sourdough powder & activated charcoal powder that gives a distinct dark grey crumb and a European-styled crisp crust.
Surprise your customers with this unique & trendy dark carbon-colored aromatic sourdough bread. Ideal for professional artisan bakers serving authentic sourdough breads.
Surprise your customers with this unique & trendy dark carbon-colored aromatic sourdough bread. Ideal for professional artisan bakers serving authentic sourdough breads.
- Formulated using a blend of
- natural sourdough powders.
- Provides a distinct carbon coloured crumb.
- No artificial flavours or colours.
Key Ingredients
Dehydrated Rye Sour Dough, Dehydrated Wheat Sour Dough, Activated Charcoal, Vital Wheat Gluten, Wheat Flour, Malted Barley, Salt, Vitamin C, Vegetable Sourced Enzyme Blend.
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| CHARCOAL SOURTEIG 25-B12495 | 250 gm | 25% |
| REFINED WHEAT FLOUR | 750 gm | 75% |
| WATER | 650 gm | 65% |
| FRESH YEAST | 35 gm / 14 gm | 3.50% / 1.4% |
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Method
Place all the ingredients in a mixing bowl. Use a spiral mixer to mix on a slow speed for 4 min and then mix on a fast speed for 5 min. Dough temperature should be at 24ºC to 26ºC. Bulk fermentation for 30 minutes. Scale the dough weight for 500 gm. No intermediate proof is required. Final proofing for 40 minutes under 75% humidity and temperature of 32°C. Bake at 230ºC under a falling temperature of 200ºC for 40 minutes approx. for 500 gm dough. Bake with lots of steam.
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