Ingredients
200g
Salt
7.1l
Water
Method
Mixing time: 3 + 6 minutes
Dough temperature: 25° C – 26° C
Bulk fermentation time: 40 minutes
Scaling weight: 0.650 kg
Intermediate proof: 10 minutes
Processing: long-shaped
Final proof: 45 – 50 minutes
Baking temperature: 240° C, dropping
Baking time: 40 minutes
