Sourdough Bread Dough

Name: Sourdough Bread Dough
Brand: Baker Boy
SKU: 10068
Availability: InStock

10068

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Sourdough Bread Dough

10068

19 oz. Frozen Sourdough Bread Dough is made with San Francisco Sourdough flavor. Ready to use. Just thaw, proof and bake. Have fresh-baked sourdough bread without the hassle of mixing. Bulk packed with 24 pieces per case.

Product Details

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UPC:

10710205100685

Unit Size:

19 oz

Case count:

Master case dimension:

18.9376 x 10.1875 x 8.7499

Master case cube:

0.98

Master case net weight:

28.50

Master gross weight:

29.59

Pallet Ti / Hi:

10 / 9

Shelf life:

120 days

Servings per piece:

10 per Loaf

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
10 per Loaf
Serving Size 1/10 Loaf (1.9oz/54g)
Amount Per Serving
Calories	120
% Daily Value*
Total Fat 1.5 g	2 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 240 mg	11 %
Total Carbohydrates 23 g	8 %
Dietary Fiber 2 g	6 %
Total Sugars 1 g
Includes 0 g Added Sugars		0 %
Protein 5 g
Vitamin D 0 mcg	0 %
Calcium 12 mg	0 %
Iron 1.5 ("0.0") mg	8 %
Potassium 54 mg	2 %
Grain Oz. Equivalent	1.75
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	30.29 g
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients:
ingrdients: enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, vital wheat gluten, contains 2% or less of: sugar, soybean oil, enzymes, salt, datem, ascorbic acid, dextrose, fumaric acid, sodium diacetate, lactic acid, silicon dioxide, dough conditioner (wheat flour, dextrose, calcium sulfate, soy flour, datem, soy lecithin, ethozylated mono-and diglycerides, mono-and diglycerides, ascorbic acid, l-cysteine, calcium phosphate, enzymes, sodium phosphate, calcium iodate), wheat starch, soy lecithin, whey, egg. contains: wheat, soy, milk, egg.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE.

2. Place dough on greased or silicone paperd baking pan. Cover with plastic bag or place in an enclosed cabinet.

3. Place in retarder or walk-in cooler, allowing dough pieces to thaw overnight.

4. Next day, remove from retarder and allow dough pieces to warm on an open rack at room temperature for 1 hour.

5. Apply egg wash and seeds if desired.

6. Score with sharp knife if desired.

7. Place in proofer, set at 100 degrees F and 90 - 95% relative humidtiy. Allow to proof until dough is about 3 times its original size.

8. Bake in preheated 390 degrees F conventional oven for 25 - 30 minutes or 325 degrees F convection oven for 25 - 30 minutes.

9. Remove from baking pans and place on a cooling screen or rack.

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