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Ingredients
Method
Mixing time: Mix the dry ingredients together for about one minute. Add water and oil and mix for about 30 seconds on first speed until the complete mix is wet. Do not over mix!
Dough temperature: 25° C
Bulk fermentation time: none
Scaling weight: 0.600 kg
Intermediate proof: none
Processing: as desired
Final proof: none
Baking temperature: 230° C, dropping to 210° C
Baking time: 30 minutes
Mould round or long and place on a baking tray or in square tins. Using a steel scraper, cut a shape like a cross (X) about 10 mm deep into the dough.
