Working method |
Soaking |
Soak the Granary for approx. 30 minutes with lukewarm water |
Kneading |
Mix all ingredients into a smooth and well developed dough. After kneading directly mix the pre-soaked granary in |
Dough temperature |
Approx. 26ºC |
Scale |
Approx. 1200 gram (30 pieces) |
Dough proof |
Approx. 15 minutes |
Processing |
Divide and round up. Place 9 dough pieces into a square pie-plate (15 x 15 cm). Place the pie-plates on baking sheets |
Final proof |
Approx. 85 minutes |
Baking |
Approx. 10 minutes at 255ºC |
|
Extra information |
Remarks |
Raw material cost indicator: 0.30 / pie-plate |