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Sourdough Bread Mix
Helium Marketing • May 24, 2021
ingredients
| % | 1kg Loaf | 750g Loaf | 500g Loaf |
|---|---|---|---|
| 100% | 1kg RISEN FLOUR Sourdough Bread Mix | 750g RISEN FLOUR Sourdough Bread Mix | 500g RISEN FLOUR Sourdough Bread Mix |
| 1.4% | 14g RISEN FLOUR in-stant yeast | 10.5g RISEN FLOUR Instant Yeast | 7g RISEN FLOUR Insstant yeast |
| 59% (variable) | 590g Water | 442g Water |
All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.
Baking by hand or Mixer
(If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients). Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.
method by hand or bREAD mACHINE
METHOD - Bread Machine
Add water to tin
Add RISEN FLOUR Premix
Add yeast
Set Machine to correct setting (Basic setting in this case)
Commence cycle
Invite your family and community around to enjoy together.
METHOD – by hand or food mixer
• Put the RISEN FLOUR bread mix into a large mixing bowl –
• Sprinkle RISEN FLOUR's instant yeast on top and mix in.
• Make a well in the center and add the water to the flour.
• Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook.
• Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
• Now start kneading the bread on a counter top or in your mixer (by hand for around 15 - 20 min or by machine 12 min). The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
• If kneading by hand knead for at least
10 to 12 min – if kneading in a mixer – knead for around 8 – 10 min on 2nd speed. If you wish take the temperature of the dough and it should be around 26 – 28 Deg C. Tip: you will know your dough is ready when you can stretch it for 5 cm without it breaking, its called the window pane test. Have a look here :- https://www.youtube.com/watch?v=aYNj9FZAbzM
• Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.
• Knock back gently and mould into the shape you wish to create. Place into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will taste DEVINE.
• Cover again and allow to rise for around 30 – 40 min
• Bake at 220 Deg C for around 30 min (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C and place a piece of foil loosely on top of the loaf
• Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!
Sourdough and Basic Bread making workshops
Soft fluffy hot cross buns filled with dried fruit and packed with flavour
How to calculate the loaf tin capacity for bread dough
Perth Metro Fixed Rate shipping $12.00 up to 22kg (inclusive of packaging weight).
Only Australia post accepts delivery to P.O. Boxes, if you choose a P.O.Box delivery, this may incur additional charges as our courier fees are not based on Australia Postal prices.
get in touch
admin@risenflour.com.au
Unit 12/18 Milford St, East Victoria Park
0490 261 536
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