Culture | 7 |
Flour starter | PRIBRD001 |
Flour dough | Flour mixture 1 |
Formula | 35-95-50-54-60-1-500 |
Procedure | - |
Fermentation | 2.5 hours at 30 C |
Proofing | 1.5 hours at 30 C |
Feeding schedule |
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Bread making |
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Day 1 | |
Day 2 | |
Day 3 | |
Day 4 | |
Day 5 | |
Day 6 | |
The dough was proofed overnight in the fridge.
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