| Culture | 7 |
| Flour starter | PRIBRD001 |
| Flour dough | Flour mixture 1 |
| Formula | 0.1-35-50-50-65-1-500 |
| Procedure | - |
| Fermentation | 2.5 hours at 30 C |
| Proofing | 2.0 hours at 30 C |
| Remarks |
The Dough ingredients were mixed together about 10 hours before
making the final bread.
The starter had fermented too far and was very sticky.
When the sticky starter and the Dough mix were kneaded together a
small amount of extra flour was used.
|