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Ingredients
Method
Mixing time: 2 + 6 minutes
Dough temperature: approx. 26° C
Bulk fermentation time: approx. 25 minutes
Scaling weight: 0.480 kg
Intermediate proof: 5 minutes
Processing: as desired
Final proof: approx. 55 minutes
Baking temperature: 240° C, dropping to 200° C, giving slight steam
Baking time: approx. 35 minutes
After the bulk fermentation time, scale the dough and mould round. After a short intermediate proof, shape the dough pieces as desired. Place on setters with the seam downwards and allow to prove. Bake, giving slight steam.
