Sourdough

Ingredients:

Group 1
Mauri Crusty Fermenta – 1000g
IDY (LS)  – 18g

Group 2
Cold Water – 660g

Group 3
Olive Oil – 30g

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Production Method:

1. Place Group 1 ingredients into the bowl and mix until homogenise. 
2. Add in Group 2 ingredients and knead until dough does not stick to hand. 
3. Add in Group 3 ingredients and continue knead until dough is fully develop. use olive oil to prevent stickiness. 
4. Rest dough for 1 hour. Fold the dough and continue to rest for another 1 hour. 
5. Divided the dough into 250gm and rest for another 1 hour. 
6. Shape the dough into desired shape and proof at 38 0C and RH 85% for approximately 60 – 80 minutes. 
7. Sieve some bread flour on top and use knife to cut desired design. 
8. Steam for 15 second and bake at 2100C top 2200C bottom for about 15 – 18 minutes.