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SOURDOUGH

Prep/Cooking Time: Longer Than 120 Minutes

Printable Version

Ingredients

  • 6.25 Kilo Flour 1
  • 6.25 Kilo Semolina
  • 7.75 Ltr Water
  • 125g Malto
  • 5 Kilo Ferment
  • 250g Salt
  • 250g Olive oil

Instructions

  • Place the flours and the malto in the mixing bowl
  • Add to the bowl the water and mix on low for 12 minutes
  • Add the ferment and mix for a further 8 minutes
  • Once the mix is smooth and elastic add the salt and oil and mix for 2 minutes more on high
  • Place in a proving bin and leave to rest for 2 hours
  • After 2 hours cut and shape
  • Place in the moulds and prove overnight 
  • Cook in the morning