Ingredients
Mixing Spiral 6 mins slow 5 mins fast. Check the windowpan, add 5% of the water using the bassinage method
Dough Temperature 24°C
Bulk fermentation Overnight bulk T 15°C
Scale 480G
Intermediate proof Pre-shape them Round and rest ambient for 30 mins
Make Up Reshape into a round shape and place them in round bannetons
Final Fermentation 60 / 80 mins at 26°C 80% humidity
Decoration before baking Flip the dough on an oven loader, dust flour if necessary
Oven temperature °C Deck oven, 240C top and Bottom 2L steam
Baking Time 20 mins open dampers, 5 mins before the end of baking, check core temp at 96°C
