Ingredients
8.8l
Water
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: none
Scaling weight: 0.500 kg
Intermediate proof: none
Processing: tin bread or oven bottom bread
Final proof: 40 – 45 minutes
Baking temperature: 240° C, dropping, giving steam
Baking time: 40 – 45 minutes
