Lesaffre UK & Ireland – Home of innovative baking solutions
Lesaffre UK & Ireland – Home of innovative baking solutions
TIME
Featuring the Livendo Buckwheat Live Sourdough, our Technical Baker Sara Autton creates Buckwheat Sourdough Bread with Toasted Kernels. With an unique and authentic sourdough taste, the Livendo Sourdoughs offer bakers a versatile range of solutions and recipes.
| Quantity (kg) | % dry ingredients | |
|---|---|---|
| White Bread Flour | 2.700 | 90 |
| Light Rye Flour | 0.300 | 10 |
| Water | 1.800 | 60 |
| Lesaffre Hirondelle Blue Yeast | 0.030 | 1 |
| Salt | 0.042 | 1.4 |
| Toasted Buckwheat Kernels | 0.300 | 10 |
| Livendo Buckwheat Sourdough | 0.210 | 7 |
| Total | 5.382 | 179.4 |
| Yield | 10 x 500g Boules | |
| Mixing: SPIRAL | 4 minutes slow, 2 minutes fast (Adjust according to mixer type) |
| Bulk ferment | 1 hour ambient |
| Divide | 500g |
| Intermediate proof | none |
| Mould | round into Boules, place on tray with rice cones |
| Final proof | 14-16 hours @ 12 °C 45 min recovery @ ambient |
| Bake | 35 – 40 minutes on direct oven bottom 230°C with steam For crusty products open dampers after 15 minutes baking |
| Cooling | Ambient |
