Ingredients
Method
Mixing time: 4 + 7 minutes (spiral mixer)
Dough temperature: 25° C - 27° C
Bulk fermentation time: 20 minutes
Scaling weight: 0.480 kg (1 lb)
Topping: coarse maize
Final proof: 40 - 50 minutes
Baking temperature: 230° C, dropping to 190° C, giving steam
Baking time: 30 - 35 minutes, open damper for the last 5 minutes
After the bulk fermentation time, scale dough pieces and mould round. Process as desired, toss in topping, place on setters and allow to prove. Cut before loading and bake giving steam.
