Ingredients
200g
Baking powder
8.5l
Water
Method
Mixing time: 4 + 6 minutes
Dough temperature: 24° C – 25° C
Bulk fermentation time: none
Scaling weight: approx. 0.100 kg for 24 cm Ø
Intermediate proof: none
Processing: wrap
Final proof: approx. 30 minutes
Baking temperature: 260° C
Baking time: approx. 2 minutes
