The water is metered into a stainless-steel tank. The other ingredients are dispersed mechanically. This ferment in the tank is agitated slowly at a constant temperature (96 to 100'F) for 5 to 6 hours until properly conditioned for use. After cooling, the ferment will remain stable for several hours. After the day's run, it may be refrigerated for use the following day. The required ferment is metered into the dough mixer and the conventional mixing of dough begins.
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