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Ingredients
10kg
Organic Wheat Flour
200g
Salt
5.7l
Water
Method
Mixing time: 5 + 10 minutes (spiral mixer)
Dough temperature: 26° C
1st Intermediate proof: 15 minutes
Scaling weight: 2.100 kg/30 pieces
2nd Intermediate proof: 15 minutes
Processing: as desired
Final proof: 50 – 60 minutes
Baking temperature: 240° C
Baking time: 18 – 20 minutes
