High Street Baker Filone - Puratos

Ingredients

Method

Mix for 3 mins slow, 8 mins fast on spiral mixer. Dough temperature 26 – 28°C.
Bulk 20 mins. Scale, hand up, rest for 10 mins.
Mould into bloomer shape, flatten, place on to trays.
Prove at 30 – 35°C, 80 – 85% humidity. Prove time 55 – 60 mins.
Cut criss cross on top of dough piece.
Bake at 200 – 210°C with steam for 20 – 30 mins, depending on size of product.
Open dampers half way through baking.

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