Ingredients
Method
Mixing time: spiral 6 minutes slow, slow mixer 10 minutes
Dough temperature: 28 - 29° C
Bulk fermentation time: 20 - 30 minutes
Scaling weight: 460 g (16 oz) or 920 g (32 oz)
Final proof: 40 minutes (max.) at 35° C and 75 %
Initial baking temperature: 240° C giving steam for 30 seconds. Bake for 90 seconds, then open damper, bring temperature down to 200° C and bake.
Baking time: approx. 35 - 40 minutes for 460 g (16 oz), approx. 45 - 50 minutes for 920 g (32 oz), depending on oven
Mix all the ingredients to a smooth and soft dough at the recommended temperature. After the bulk fermentation time, scale and slightly mould the dough pieces into the desired shapes. We recommend tins, free form or bread baskets (if available). Observe proof conditions and times as stated.
