Omega Balance
Ingredients
- 5.500 g Water approx. 55%
- 5.000 g SonFit Omega 50%
- 2.500 g Flour 25%
- 2.500 g Wholemeal 25%
- 220 g Fresh yeast 2.2%
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 26°C.
- Scale dough pieces approx. 900 grams and rounding.
- Dough proof: approx. 35 minutes.
- Mould as a long loaf and place the dough pieces on inserter or baking sheets.
- Final proof: approx. 65 minutes.
- Incise just before baking.
- Bake: approx. 35 minutes at 225ºC.
