Working method |
Kneading |
Knead all ingredients into a smooth and well developed (4 minutes in the 1st gear, 6 minutes in the 2nd gear) |
Dough temperature |
Approx. 22-24°C |
Dough rest |
Approx. 12 hours in a covered container at 2-4ºC |
Processing |
Remove the dough evenly from the container and mould it into a rectangular dough mass |
Scale |
Stab square pieces of dough of approx 450 gram. Place the dough pieces on a with rice flour prepared inserter |
Final proof |
Approx. 40 minutes |
Decorating |
Just before baking decorate with rye flour and incise once |
Baking |
Approx. 40 minutes at 240ºC. with a little steam |
|
Extra information |
Remarks |
Allow it to rise if necessary and bake on silicone paper instead of the inserter device. |
Variations |
The dough can also be used for baguette, petit pain and fantasy models. |