Ingredients:

1kg Dough

%

Bakers Flour

1 kg

Salt

20 grams

Sugar

20 grams

Margarine

20 grams

Milk Powder

20 grams

Improver

10 grams

Gluten

10 grams

Yeast

10 grams

Water

litres

• Oven Temp = 220C

• Baking Time = 25-35 mins.

Method

* Prior to making this bread, place 2 kilos of dough into a bucket and leave at room temperature for 24-48 hours.

* Take 60% of a white Dough and mix this with 40% of the same dough that is 1-2 Days old. Add a small hand full of flour in the mix to achieve a new yet sour based dough. Mix until smooth.

* This dough can be very light to touch and can collapse easily when proofing or going to the oven for baking.

* Lightly dust the loaf prior to placing in the prover.

Faults that may occur.

* Loaf sunken in at the bottom = less proof, the sour will effect gluten structure in this loaf.

* Poor oven spring = underdeveloped dough. Mix it more to obtain a smooth textured dough. Remember, the smoother dough (with out over mixing ) the more air you can trap in the proofing periods.

* Dry cracking on the top of my loaf. It looks a funny uneven colour too = the dough is not proved enough. Allow it to ripen more before placing it into the oven. (You may also increase the bench proof time too, this helps with ageing the dough. )