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Ingredients

8kg
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2kg
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150g
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200g
Salt
250g
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7.1l
Water

Method

Mixing time: 3 + 6 minutes

Dough temperature: 25° C – 26° C

Bulk fermentation time: 40 minutes

Scaling weight: 0.650 kg

Intermediate proof: 10 minutes

Processing: long-shaped

Final proof: 45 – 50 minutes

Baking temperature: 240° C, dropping

Baking time: 40 minutes

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