Adelia Tempo Artisan Bread

Unit(s) %
Ingredients to Prepare
Strong Bakers Flour 1000g 100
Water 500g 50
Fresh Yeast 7.5g 0.75
Adelia Tempo 300g 30

Composition And Preparation

  • Mixing Spiral      Autolyse: Flour, water, Adelia for 30'  / Mix in Salt, Yeast 5' slow 4' Fast
  • Dough Temperature      26°C
  • Bulk fermentation      2h 45m in ambient temperature.
  • Scale      1000g
  • Intermediate proof      45' on bench 
  • Lamination and Make Up      Batard
  • Final Fermentation      16h at 4C
  • Decoration before baking      Wheat leaves decorative scores
  • Oven temperature °C      Deck: 240C top 240C Bottom 0.300mL steam After Load: 225C Top 225C Bottom
  • Baking Time       +/- 50'

Sapore Adelia Tempo

Complexity level:  

Introducing the next generation of Sapore Sourdoughs - Sapore Tempo. Sapore constitutes a range of sourdough and other solutions based on fermentation that offer a natural, traditional and differentiating taste and structure to finished baked products. Taste, health and freshness – the top priorities of bread lovers everywhere – are all improved by the use of fermentation. But some fermentation go further than others. More than 25 years of sourdough expertise at Puratos, using different cereals and flours, a wide variety of microorganisms and fermentation methods, come together in Sapores’ high-quality solutions. They give you the flexibility to choose the taste and structure of all your finished baked products from tasty quality bread to the real pain-au-levain. Review Sapore Brochure and discover the full product range. Originating from France, Sapore Adelia is a liquid wheat sourdough that is fermented for over than 48 hours, developing a lactic flavour with creamy notes. Sapore Adelia is a versatile sourdough that can be used to produce a wide array of baked goods and provides consistent flavour and texture.