Rustik Oracolo Bread

Ingredients

In Baker’s Percent: (%)

• Bread Flour – 90
• Whole Wheat Flour – 10
• Water – 55
• Salt – 2.25
• Fresh Yeast – 2.5
• Sapore Oracolo – 20
• S500 Green Acti Plus – 1

Method

1. Mixing Spiral: 5 min at 1st speed, then 5 min at 2nd speed
2. Dough Temperature: 78-80°F
3. Bulk fermentation: 120 min ambient temperature
4. Scale: 600g
5. Intermediate proof: 30 min ambient temperature
6. Make Up: Pre-shape baguette form, relax 30 min, then put “as is” in a flour
   dusted wood board
7. Final Fermentation: Room temperature for 2 hours then 45 minutes at 100°F,
   80% humidity
8. Decoration before baking: Bread flour dusted, then cross cut
9. Oven temperature: 450°F
10. Baking Time: 45 min, 15 seconds of steam