Ingredients
180g
Salt
5.8l
Water
Method
Mixing time: 3 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: none
Processing: long-shaped
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping to 200° C, giving steam
Baking time: approx. 35 minutes
After the bulk fermentation time, scale the dough and mould long. Subsequently, allow to prove and bake, giving steam.
