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Ingredients

10kg
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400ml
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200g
Baking powder
400g
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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 Ă˜

Intermediate proof: none

Processing: wrap

Final proof: approx. 30 minutes

Baking temperature: 260° C

Baking time: approx. 2 minutes

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