Mixing spiral |
5 minutes on slow and 6 minutes on high. |
|
|---|---|---|
Dough temperature |
25-27◦C |
|
Bulk fermentation |
Bulk fermentation for 40 minutes. |
|
Scale |
400g |
|
Intermediate proof |
15 minutes. |
|
Make up |
Pre shape into round boules and rest for 15 minutes. Final shape round. |
|
Retard |
Optional |
|
Final fermentation |
Remove from retarder and keep at room temperature for approximately 30-40 minutes. Place product inside proofer and proof for additional 45-60 minutes |
|
Oven temperature |
410°F/ 210°C. |
|
Baking time |
25-28 minutes |
Complexity level:
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