Ingredients
Method
Mixing time: 3 + 9 minutes
Dough temperature: 24° C – 26° C
Bulk fermentation time: 10 minutes
Scaling weight: 0.075 kg
Intermediate proof: none
Processing: rectangle
Final proof: 30 – 40 minutes
Baking temperature: 280° C, giving steam
Baking time: 3 minutes
After the bulk fermentation time, roll out the dough to a thickness of 2.8 mm, prick it and cut rectangles of 18 cm x 7 cm. Put directly on setters, fold down and allow to prove. After the final proof, bake, giving steam.
