Recipes

Laucke Euro Flour Pre-Ferment Recipe

Ingredients

Weight/
Volume
Ingredients
BIGA
833 g Laucke Euro Flour
2 g Dried Yeast
667 g Water 25°C
DOUGH
2,131 g Laucke Euro Flour
1,492 g Biga
1,449 g Water
43 g Salt
6 g Dried Yeast

Method

  1. Day 1 - Prepare Biga:

    Weigh water, flour and yeast into a clean planetary mixer bowl, and mix on 1st speed with dough hook for 3 minutes or until amalgamated, scraping down bowl where required. 

  2. Place into a clean, lightly oiled, appropriately sized, plastic rectangular container.

  3. Affix lid, and leave in ambient temperature of 25°C for 1 hour, before placing in a retarder set at 10°C for 17 hours.

  4. Day 2 - Create Dough:

    Determine Water Temperature:

    Using correctly tempered water is essential to achieve desired dough temperature of 25°C. Approximately 18°C.

  5. Weigh Ingredients:

    Weigh tempered water and flour, then place into spiral mixer.

  6. Short mix, scrape down bowl, cover loosely, and Autolyse for 30 minutes.

  7. Add Biga, Dried Yeast and resume mixing, delaying the addition of salt until final minutes of mixing.

  8. Mixing Time Guide:

    Mix flour and water for 4 minutes on low speed. Scrape down the bowl and loosely cover.

  9. Autolyse let stand for 30 minutes then add weighed Biga and Dried Yeast.

  10. Mix for another 4 minutes low speed.

  11. Add salt, and turn by hand into dough.

  12. Mix for 2 minutes on low speed, then reconfigure the dough and; mix for a further 1 minute on high speed.

  13. Bulk Proof:

    Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid and bulk proof for 45 minutes in ambient temperature of 25°C.

  14. Remove lid and give the dough 3 folds, left - ⅔ over to right, right - over to left and finally, top - down to bottom.

  15. Affix lid, and proof for a further 45 minutes.

  16. Divide, Intermediate Shape and Proof:

    Divide dough into required amounts.

  17. Intermediate shape loaves into rounds and place on a board lightly dusted with fine semolina.

  18. Cover with cloth, and intermediate proof for 30 minutes.

  19. Final Shape and Proof:

    Shape loaves as desired and place 'seam up' into cloth lined baskets dusted with flour, or on boards as free form loaves, using cloth (or french couche) pleated, and dusted with flour, as support between each loaf.

  20. Loaves may be dry proofed in bakery ambience (26°C ± 2°C), covered; for 1.5-2hours, or until fully proofed; or placed in proofer set at 30°C with low humidity for 1-1.5 hours or until fully proofed.

  21. N.B. Loaf is fully proofed when; touched gently with finger on the end of the loaf, it is slow to spring back and does not spring back the whole way.

  22. Cut, Load and Bake:

    Roll/transfer loaves onto a peel near oven ready to be cut and loaded.

  23. Using a lame, cut loaves as desired to create different shaped and textured loaves.

  24. Load loaves immediately into preheated oven and bake directly on stone or ceramic tile floor where possible and steam for 3-5 seconds.

  25. Bake at 220°C for 30 minutes (Vienna), or 25 minutes (Baguette).

  • Specialty Breads
  • Bake for 25 - 30 minutes
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