Ingredients
Mixing spiral: 4 min in slow speed and 6 min in fast speed.
Dough temperature: 27°C
Bulk fermentation: 60 min at ambient temperature.
Scaling: Divide the dough into 480 g pieces.
Intermediate proofing: Rest for 10 mins.
Make Up: Shape into a bloomer shape in Bannettons.
Final fermentation: Overnight at 4°C. Recover and further proof for 60 mins at 29°C and 80% humidity.
Decoration before baking: Dust with flour and score.
Baking Time: Bake for 25-30mins at 230°C.
