Processing
Method:
Prepare a dough with all ingredients and allow to rest for in an oiled container.
Mixing time:
Spiral mixer: 4 minutes on slow + 6 minutes on fast speed
Dough temperature: 24 °C
Dough resting time: 90 – 120 minutes
After the resting time, scale dough pieces and gently work off round.
Moisten the surface and dip into topping, then place on baking tray with baking paper and prove.
Scaling weight: 0,350 kg
Proving time: 60 – 90 minutes at room temperature.
Bake with steam. After 2 minutes pull damper for approx. 5 minutes.
Baking temperature: 240 °C falling to 200 °C
Baking time: 35 minutes
