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Vitason Complet
Ingredients
| Flour | 50% | 5000 g |
| Vitason Complet 50% » | 50% | 5000 g |
| Yeast | 2% | 200 g |
| Water approx. | 67% | 6700 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 24ºC. |
| Bulk proof | Approx. 20 minutes. |
| Scale | Approx. 500 grams and lightly round. |
| Intermediair proof | Approx. 5 mintues. |
| Moulding | Point shape. |
| Final proof | Approx. 80 minutes. After 50 minutes make a cut on top. |
| Baking | Approx. 35 minutes at 240ºC, with steam. |
