skip to main content

Existing Customer?

Are you an existing customer? Log in to see pricing & checkout, or request access to an online account.

New Customer?

New customers can apply for an account with us, or if you are just looking to request a quote, click contiue browsing below.

Ingredients

5kg
Adding to quote
5kg
Adding to quote
250g
Adding to quote
5.8l
Water

Method

Mixing time: 2 + 6 minutes

Dough temperature: approx. 27° C

Bulk fermentation time: approx. 25 minutes

Scaling weight: 0.480 kg

Intermediate proof: none

Processing: as desired

Final proof: approx. 60 minutes

Baking temperature: 240° C, dropping to 200° C

Baking time: approx. 40 minutes

After the bulk fermentation time, scale the dough and mould round. After a short intermediate proof, shape the dough pieces into triangles, dampen the top surface and press into the topping. Place on setters with the seam downwards and allow to prove. Cut three times in a curved shape after proof. Bake, giving slight steam.

Related Products

Loading...
Adding to quote
Loading...
Adding to quote
Loading...
Adding to quote
Loading...
Adding to quote