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// Accueil / Recettes / White Hedgehog

White Hedgehog

Ingrédients

Flour 100% 10000 g
Salt 1,8% 180 g
Yeast 2% 200 g
zie product_id 3% 300 g
Water approx. 53-55% 5300-5500 g
Préparation
Kneading Mix all ingredients into a well developed dough.
Dough temperature Approx. 27ºC.
Scale Approx. 900 grams.
Intermediair proof Approx. 40 minutes and mould like loaf.
Final proof Approx. 70 minutes.
Cutting Cut as showed on the photo.
Baking Approx. 30-35 minutes at 235ºC.
BRC Halal Kosher RSPO Skal

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