Ingredients
| Mixing spiral | 3 mins slow, then 6-8 mins fast |
|---|---|
| Dough temperature | 26°C |
| Bulk fermentation | 20 mins |
| Scale | 420g into stick trays |
| Intermediate proof | 10 min |
| Make up | Process for french stick |
| Final Fermentation | 60 to 80 mins approx |
| Decoration before baking | 5 cuts across |
| Oven temperature °C | Deck oven 230°C with steam dampers closed |
| Baking time | 14 mins part bake, then 24 mins full bake |
