Ingredients
200g
Salt
7l
Water
Method
Mixing time: 4 + 8 minutes (spiral mixer)
Dough temperature: 25° C – 26° C
Bulk fermentation time: approx. 90 minutes
Scaling weight: 0.600 kg
Intermediate proof: none
Processing: round
Final proof: approx. 90 minutes at room temperature or 16 – 20 hours at +5° C – +7° C
Baking temperature: 240° C, dropping to 220° C, giving steam
Baking time: 35 – 40 minutes
