Ingredients
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.
