Ingredients
400ml
Olympic Vegetable Oil - delisted
5l
Water
Method
Mixing time: spiral mixer - 2min. slow + 6 min. fast
Dough temperature: 28ºC
Bulk fermentation time: 0 – 15 min.
Proof time: 30-45 min.
Baking temperature 220 – 230ºC
Baking time 25 min. (depending on dough size)
