Longer shelf life sourdough toast bread

Ingredients

230.55Kcal
Energy

975.76Kj
Energy

2.59g
Fat

0.29g
Saturates

43.65g
Carbohydrates

1.86g
Sugars

Mixing time		8 min in first speed and 4 min in second speed.
Dough temperature		25°C
Bulk fermentation		1hr
Scaling		500g
Manipulation After Scale		Scale 500gr, and try to keep rectangle shape. Make slightly up (with less pressure) and place ingreased toast moulds.
Final fermentation		01:20:00 28 °C 85 % Humidity
Decoration Before Baking		Dust with rye flour and give one incision in the middle.
Baking		Oven steps: 18Min 240 °C - Top 240°C - Bottom 3Min 240 °C - Top 240°C - Bottom - open door