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Ingredients
200g
Salt
7l
Water
Method
Mixing time: 4 + 6 minutes (spiral mixer)
Dough temperature: 25° C – 26° C
Bulk fermentation time: approx. 20 minutes
Scaling weight: 0.600 kg
Intermediate proof: none
Processing: round
Final proof: approx. 70 minutes
Baking temperature: 240° C, dropping to 220° C, giving steam
Baking time: 30 minutes
