Method:
Prepare a dough with all ingredients with the exception of the paprika stripes. Finally incorporate the paprika stripes.
Then let the dough rest.
Mixing time:
Spiral mixer: approx. 3 minutes at slow
approx. 7 minutes at fast
Dough temperature: approx. 24°C
Dough resting time: approx. 90 minutes
After resting scale pieces, rework long, slightly roll in flour and put into the proofing room.
After proof cut diagonal repeatedly and bake at full proof.
Dough scale: approx. 320 g for 250 g breads
Proofing time: approx. 90 minutes
Baking temperature: approx. 240°C descending to 200°C
Baking time: approx. 35 minutes
Master Tip:
The use of fresh paprika can increase the water amount by 500 g.
If dried yeast is used instead of fresh yeast, please use 1/3 of the above indicated quantity.