Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough. After kneading, directly mix filling in |
Dough temperature |
Approx. 26ºC |
Bulk proof |
Approx. 50 minutes |
Scale |
Approx. 350 grams and mould into pointed model |
Dough proof |
Approx. 30 minutes |
Moulding |
Mould without degassing into a long loaf. Roll at the end points. Decorate with maize grits and place dough pieces between blankets |
Final proof |
Approx. 40 minuten |
Decorating |
Place the dough pieces on with rice flour prepared inserters or baking sheets. Incise dough pieces and lay alternately away |
Baking |
Insert at 230ºC and bake approx. 20 minutes at 220ºC with steam |