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Ingredients

7kg
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3kg
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100g
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500ml
Olive Oil
80g
Salt
300g
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5.5l
Water

Method

Mixing time: 2 + 8 mins

Dough temperature: 26° C – 27° C

Bulk fermentation time: 15 mins

Scaling weight: 0.250 kg

Intermediate proof: 25 - 30 mins

Final proof: approx. 30 mins

Initial baking temperature: 220° C giving steam, dropping to 200° C

Baking time: approx.18 mins

Roll out to fit hoops/trays and proof for 30 minutes and wash with olive oil/water mixture, indent all over with fingers. Sprinkle with rock salt, decorate with red onion rings and mixed herbs, prove for approx. 30 mins.

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