Bakels Bread Improver Sourdough (Fermdor Active Durum) 1 kg
This concentrated powder contains active ingredients that help you bake premium artisan loaves with authentic sourdough character.
It forms the heart of your bread production: simply combine your usual flour, water and salt, then add just 4% Fermdor Active to produce a wide range of artisan loaves with full flavour, an irresistible aroma and a beautifully structured crumb. The results are consistent, whether you’re a home baker or a professional artisan.
Wheat Rye Bread Recipe:
-400 g wheat flour
-100 g rye flour
-340 ml lukewarm water (40°C)
25 g Fermdor Active
8 g salt
Combine all ingredients, including the sourdough starter, in a mixing bowl. Knead the dough in a food processor for 12–15 minutes. Alternatively, knead by hand for about 20 minutes until the dough passes the windowpane test. Transfer the dough to a lightly floured or oiled bowl, cover with plastic wrap, and let it rise for 60 minutes*. Shape the dough into your desired form, place it on a baking tray or in a loaf tin, and allow it to proof for another 60 minutes in a warm environment. Preheat the oven to 250°C, then place the loaf inside and lower the temperature to 220°C. Bake for 40 minutes, or 25 minutes for smaller rolls. When the crust is golden and the loaf sounds hollow when tapped on the bottom, it’s done.
Sourdough bread recipe:
-500 g wheat flour
-330 ml lukewarm water (40°C)
25 g Fermdor Active
8 g salt
Combine all ingredients, including the sourdough starter, in a mixing bowl. Knead the dough for 12–15 minutes in a food processor. If you prefer hand-kneading, simply mix everything together and knead for about 20 minutes until the dough feels smooth and elastic. For extra flavor, fold in 100 g (about 20% of the dough’s weight) of chopped olives, sun-dried tomatoes, or both after the initial kneading. Transfer the dough to a lightly floured or oiled bowl, cover with plastic wrap, and let it rise at room temperature for 60 minutes. Shape the dough as desired, place it on a baking tray or in a loaf tin, and allow it to rise for another 60 minutes in a warm spot.
Preheat the oven to 250°C. Once the oven reaches 250°C, place the loaf inside, then immediately lower the temperature to 220°C. Bake for 40 minutes, or 25 minutes for smaller rolls. When the crust is golden and the loaf sounds hollow when tapped on the bottom, it’s done.
Pizza recipe:
-500 g Italian ‘00’ wheat flour
-340 ml lukewarm water (40°C)
20 g Fermdor Active
10 g oil
8 g salt
Combine all ingredients, including the sourdough starter, in a mixing bowl. Knead in a food processor for 12–15 minutes, or by hand for about 20 minutes, until the dough is smooth and elastic. Let the dough rest for 15 minutes. Divide it into four equal pieces, shape into tight balls, dust with flour, and cover with a tea towel or plastic wrap. Allow the dough to rise for one hour. Preheat the oven, preferably with a pizza stone, to 250–300°C; if you don’t have a stone, preheat a baking tray instead and transfer the shaped pizza to it later. Lightly dust your work surface with flour, then press each dough ball into a 30 cm round with your hands. Bake for 15 minutes until the crust is golden and crisp. For a slower rise, refrigerate the dough for up to 24 hours after dividing it into four pieces; let it warm up and rise for 30 minutes at room temperature before shaping and baking.
*Pro Tip: If your oven has a proofing setting, use it; otherwise, preheat to 40°C and place a tray of water inside to create the ideal humidity and temperature for rising.
*The package suggests a 4% dosage, but we recommend 5% for home bakers to enhance dough performance and the final crust.
Specifications:
Ingredients: Durum wheat, dried sourdough, dried yeast, wheat flour, flour improver (ascorbic acid), wheat enzymes, inactivated yeast.
Dosage: 4% Fermdor Active Durum per kg of flour.
Store in a cool, dry place, away from direct sunlight and frost.
