The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dry prove

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Scotch Baps

March 23, 2010 - 12:32pm -- Andrew S

Hello Everyone!


Scotch Baps.


Hand mix.   

Dough Temperature.             24˚ Centigrade.

Yield,  9  @ 70g.  660g.         Includes  5% excess for process loss.

Bulk Fermentation Time.      120 mins

Knock Back.                           90  mins

Here is a formula and method for a small batch.  When upping the yield, go by the %s and not the given recipe. 


100                  Strong Flour   390g.

59                    Water              230g.

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