Vikorn D
Vikorn D
Recipe
Group | Weight / Volume |
---|---|
Vikorn D | 5 kg (50%) |
Τ70 strong flour | 5 kg (50%) |
Fresh yeast | 250 g (2,5%) |
Water | 5.600 g (56%) |
Preparation
Mix all the ingredients together to form a well-developed, elastic dough, with a temperature of 26-28°C.
Cut into pieces of desired weight eg 440g, round and rest covered for 30-45 minutes.
Form into the desired final shape, decorate and proof (35°C / 75% RH) for about 60 minutes.
Cut into a V shape and bake at 220-240°C with steam, for about 35-40 minutes (for 440g weight) in a preheated oven.
TIP: You can also create sandwich bread.