Bread with Pate Ferment Tea

1. ) Kneading process (machine) Pate fermentee:

Axe oblique/paddle kneader base temperature 60 °C * – 1st stage 5min – 2nd stage 10min 2. ) Rising: Let dough rise in a baking bowl/vat for 5 to 8 hours at room temperature or 15 hours 6 C in the refrigerator.

3. ) Knead ingredients for bread dough together with machine:

Axe oblique/Paddlekenter base temperature 58 degrees – 1st stage 5 min – 2nd stage 12 min Alternatively spiral kneading arm: base temperature 50 degrees – 1st stage 7 min – 2nd stage 4min Heat the dough 25 degrees Dampfl/Pate fermentee (100 to 300g/liter of base dough) only 5 min before the end of the kneading process. The consistency of the dough is (very)soft 4. ) Leaving to rise: 50min in the baking bowl at room temperature 5. ) Portioning/stretching: 20 to 30min 6. ) Shaping: mechanical – not very firm 7. ) Baking: On bottom rack/baking tray 240 to 250 degrees Dom Tom: convection 230/240 C *) Is only heating the water conceivable

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