Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 27ºC |
Bulk proof |
Approx. 30 minutes |
Scale |
Dough pieces approx. 895 grams and rounding |
Dough proof |
Approx. 30 minutes |
Moulding |
Mould as a long loaf
Place the dough pieces between doilies with the closure upwards |
Final proof |
Approx. 50 minutes
After 40 minutes transfer the dough pieces, with the lock facing downwards, on a with rice flour prepared inserter or baking sheets
Incise in length, the knife should be held obliquely to allow the incision to appear just below the skin of the dough |
Baking |
Approx. 35 minutes at 240°C with steam
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