Ingredients
Method
Mixing time: 4 + 5 minutes
Dough temperature: 26° C
Bulk fermentation time: approx. 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: none
Processing: tin bread
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping to 200° C, giving steam
Baking time: approx. 30 minutes
