SOURTEIG 25
CODE - B12550A specialized sourdough bread mix enriched with dehydrated sourdough powders for authentic flavour, oven spring and reliable performance in sourdough bread recipes for artisan and commercial bakeries...Read More
- Infused duo blend of sourdough powders
- Simplifies sourdough bread baking
- Pre-fermented to maintain authentic flavour
- Caters to versatile bread recipes with sourdough
USAGE : Premix for premium sourdough breads. A premix for authentic sourdough breads with a reliable quality & quick production
DOSAGE : 25%
Available Pack Sizes :
5 KG BAG
Description
SwissBake® Sourteig 25 is a specialized sourdough bread mix developed for professional and industrial baking environments. It features a unique blend of dehydrated rye sourdough powder and durum wheat sourdough powder, delivering authentic tangy flavor, open crumb texture and excellent crust color in every batch.
This versatile bread mix is formulated to simplify sourdough recipes without compromising on taste or quality. It eliminates the complexity of maintaining a live sourdough starter while ensuring fermentation consistency and product uniformity—ideal for commercial bakeries, HoReCa setups, and artisan bakers.
SwissBake® Sourteig 25 is compatible with various bakery applications including loaves, boules, rolls, and rustic bread formats. The dry sourdough ingredients in the mix contribute to better shelf life, volume, and an enhanced artisan-style aroma and taste.
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 | 35 gm/14 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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