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Ingredients

300g
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100g
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10kg
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180g
Salt
300g
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5.5l
Water

Method

Mixing time: 2 + 6 minutes

Dough temperature: 26° C

Bulk fermentation time: approx. 20 minutes

Scaling weight: 0.480 kg

Intermediate proof: none

Processing: round

Final proof: approx. 60 minutes

Baking temperature: 230° C, dropping, giving steam

Baking time: approx. 30 minutes

After the bulk fermentation time, scale the dough, mould round and allow to prove. After the final proof, bake, giving steam.

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