Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough
Approx. 4 minutes in the 1st gear and 6 minutes in the 2nd gear |
Dough temperature |
Approx. 24°C |
Bulk proof |
Approx. 12 hours in a container at 2-4ºC |
Scale |
Dough pieces approx. 350 grams |
Moulding |
Mould carefully as short pointed loaf |
Dough proof |
Approx. 15 minutes. |
Moulding |
Mould as a baguette |
Final proof |
Approx. 40-60 minutes between doilies |
Processing |
Approx. 10 minutes before baking place the dough pieces on a with rice flour prepared inserter or baking sheets
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Decorating |
Just before baking incise as desired |
Baking |
Approx. 32 minutes at 240ºC with a little steam |
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Extra information |
Remarks |
This recipe has a high salt content. Please note that this is allowed according to your laws |