3 Jul 2026
Artisan Durum Sourdough Soft Loaf is a soft, enriched bread made with refined wheat flour, SwissBake® Durum Native, and Alpha Super Improver for improved dough strength, softness, and slice quality. The formulation includes butter, honey, and optional milk for a richer eating profile, while the three-dome panning style gives the loaf a premium bakery appearance. Designed for sandwich slicing, breakfast service, toast applications, and retail bread formats, this loaf delivers a soft crumb with subtle sourdough character and reliable processing tolerance.
3 Jul 2026
For Bread Dough
In a mixing bowl of a spiral mixer, combine SwissBake® T55 Flour, le’sourdo® Durum Native, SwissBake® Alpha Super Improver and castor sugar. Knead on slow speed for 1 minute to ensure the dry additives are evenly dispersed. Add fresh yeast, honey, fine sea salt & chilled water. Knead on slow speed for 4 minutes until the flour is fully hydrated and no dry pockets remain. Add the butter, then increase to fast speed and knead for 7–9 minutes until the dough is smooth, elastic, and properly developed. Target dough temperature should be 25°C to 26°C.
Transfer the dough to a lightly oiled container, cover, and allow it to bulk rest at ambient temperature for 30–40 minutes. This rest allows the dough structure to relax and gives the improver time to condition the gluten. After bulk rest, scale the dough into uniform pieces. For a three-dome loaf, scale each piece at 160g to 180g for a 500 g pan.
Round the scaled pieces tightly and bench rest them covered for 15 minutes to relax the gluten before final moulding. After the intermediate proof, gently degas each piece with a rolling pin. Fold the dough into thirds and roll tightly into a cylinder. Place three cylinders side by side in a greased loaf pan, keeping the seams facing downward.
Place the panned loaves in a proofer at 32°C with 80% relative humidity for 60–75 minutes, or until properly proofed. For a high-gloss finish, brush the tops with egg wash made from 1 egg and 15g milk. Bake in a pre-heated deck oven at 200°C top heat and 190°C bottom heat for 25–30 minutes. No steam is required, as the egg wash provides the desired sheen. After baking, de-pan immediately and cool the loaves on wire racks.
