WHITE SOUR DOUGH

DAY 1
100g white flour
200g water (hot - 30-35°C)

1. Mix together well and stand for 24hrs at room temperature.

DAY 2
50g white flour
100g water (hot - 30-35°C)

1. Add this to the above and stand for another 24hrs.

DAY 3 and 4

1. Feed as day 2.

DAY 5
50g white flour
100g water (hot - 30-35°C)

1. Add this to the above and stand for 12hrs.

DOUGH - STAGE 6

1000g white flour
20g Salt
400g Sour Starter
520g Water

1. Mix to a clear fully developed dough with a finished dough temperature 28°C.
2. Leave to stand in bulk for 8hrs.

DOUGH - STAGE 7

500g White flour
10g Salt
1940g Stage 6 dough (all of it)
300g Water

1. Mix to a clear fully developed dough with a finished dough temperature 28°C
2. Stand in bulk for 2hrs.
3. Scale to size required and mould into shape,
4. Prove at room temperature for approx 1½-2hrs.
5. Dust with flour and cut top,
6. Bake in the oven at 250°C falling half way through to 220°C for 45mins.

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