![[Photo. Sourcampagne]](../image/sourcampagne.jpg "Sourcampagne")
Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, weight half is enough. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Semi-hard wheat flour | 100 | 250 | Mixing | Low 7min. Middle 5min. |
| Fermented sour-dough | 35 | 88 | Temperature of the dough | 25C, 77F |
| Yeast | 1.5 | 4 | First bench time | 120min. |
| Salt | 2.4 | 6 | Division | 250g Round loose |
| Sugar | 1 | 3 | Second bench time | 15min. |
| Water | 66 | 165 | Shape | Retro baguette |
| Fermentation | 28C, 82F Humidity 80% 40min. | |||
| Oven | Steam 230C, 446F 30min. | |||
| Division | 2 ea | |||
| Calorie | 810 Kcal/ea |
You can use instant sour leaven for making fermented sour dough. But it may take over night fermentation, not "Instant".