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BAKE TEMP : 240°C - 210°C
MIXING TIME : 5 - 10 MINS
BAKE TIME : 35 - 40 MINS
PREP TIME : 60 MINS
• le’sourdo® Miel Native – 300g
• SwissBake® Type 55 Flour – 1200g
• SwissBake® Enzy X-2D – 15g
• Salt – 20g
• Fresh Yeast – 7g to 8g
• Water – 700g to 800g
• Beetroot, grated – 200g
• Goat Cheese – 150g
• Fresh Thyme – 12g
Pointer Format:
• Use a spiral kneader to mix all the measured ingredients until well combined.
• Mix for 5 minutes on slow speed and then on fast speed for 10 minutes.
• Ensure the final dough temperature is between approx. 24°C to 26°C..
• Rest the dough for 60 minutes.
• Divide the dough into 600 g portions.
• Shape each piece into a rustic loaf and place on a well-floured board.
• Final proofing at 32°C with 85% relative humidity for approx. 50–60 minutes.
• Bake in a deck oven at 240°C, falling to 210°C, with steam, for 35–40 minutes.
Paragraph Format:
Use a spiral kneader to mix all the measured ingredients until well combined. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24–26°C. Rest the dough for 60 minutes. Divide the dough into 600 g portions. Shape each piece into a rustic loaf and place on a well-floured board. Final proofing at 32°C with 85% relative humidity for approx. 50–60 minutes. Bake in a deck oven at 240°C, falling to 210°C, with steam, for 35–40 minutes.
