Diamant Patent Flour (OB) (10 kg)
Diamant Patent, artisan flour, speciality for luxury dessert bread. Original natural flour type 74, with no additives, which is processed into a supple, elastic dough.
A dough that has a smooth, elastic consistency.
A dough that undergoes a thorough fermentation process resulting in an authentic bread with a coarse crumb, very thin crispy crust and an honest full flavour. Exactly what sourdough bread should be.
To make this sourdough bread you ll need:
Diamond Patent 100%
Desem 15%
Olive oil 1%
Salt 2%
Gist 0.5%
Water 65-70%
Procedure:
Preparation Method Day 1:
- Start with 2/3 of the water and add the rest later.
- Knead into a nice, supple dough.
- Dough temperature 25°C
- Allow the dough to rise in a lightly oiled bowl for approx. 90 minutes.
- Lightly tip dough of 900 or 450 grams
- Dot rise approx. 30 minutes
- Lightly deglaze and and make up as normal bread.
- Dust edges with sieve with Amethyst Patent.
- Lay dough piece with closure facing upwards in the baskets.
- Allow to loosen for 45 minutes.
- Let dry in cooling for 45 minutes and then cover.
Day 2:
- Remove from refrigeration and place on the insert with the lock facing down.
- Cut in as required.
- Bake firmly as a floor loaf.
- Due to the high humidity of the dough, the bread will soften a little faster.
Product description: Wheat flour extracted by cleaning, milling and sifting wheat grains.
Application:Luxury breads, rusks and noodles.
Ingrediënten:Wheat flour
Allergens: see bold ingrediënt.
Nutrient value per 100g:
Energy 1.446 kj/ 345 kcal
Fats 1.1 grams
- of which saturated fatty acids 0.2 grams
Carbohydrates 66.9 grams
-which includes sugars 1.1 grams
Fibre 3.5 grams
Protein 0.005 grams
Packaging: packed in a 10kg multi-walled paper bag.
Storage conditions: keep cool and dry <20°C with a relative humidity of <65%.
