Sourdough Bread Recipe
| Product | % | Seeds |
| Bread Flour | 100 | 1000g |
| CL Sourdough Bread Base 10% | 10 | 100g |
| Dry Yeast | 2 | 20g |
| White Vinegar (5% Acetic Acid) | 8 | 80g |
| Water | 58 | 580g |
| Second Water | 3 | 30g |
| Total | 1740g |
| Product | % | Seeds |
| Bread Flour | 100 | 1000g |
| CL Sourdough Bread Base 10% | 10 | 100g |
| Dry Yeast | 2 | 20g |
| White Vinegar (5% Acetic Acid) | 8 | 80g |
| Water | 58 | 580g |
| Second Water | 3 | 30g |
| Total | 1740g |
| Mix all ingredients in a Planetary Mixer | 5 Low speed + 7/8 medium speed add second water and 2 min low speed |
| 1st fermentation | 60 Minutes |
| Dividing | 700g |
| Resting | 20 min |
| Shaping | Loaf |
| Proofing | 75 minutes at room temperature |
| Baking | Bake at 235 °C for 45 minutes |