Your cart is empty. Please click the link to add Product (View Product)
BAKE TEMP : 240°C - 210°C
MIXING TIME : 5 - 10 MINS
BAKE TIME : 35 - 40 MINS
PREP TIME : 60 MINS
• le’sourdo® Miel Native – 300 g
• SwissBake® Type 55 Flour – 1200 g
• SwissBake® Enzy X-2D – 15 g
• Salt – 20 g
• Fresh Yeast – 7–8 g
• Water – 700g to 800 g
• Apple Slices / Apple Filling – 200 g
• Ground Cinnamon – 8 g
• Use a spiral kneader to mix all ingredients until smooth.
• 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 ingredients until smooth. 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.
