28 Mar 2019
Ingredients
Dough ingredients
- 1000 g - 100% of Flour tradition
- 600 g - 60% 0f Water
- 20 g - 2% of Salt
- 10 g - 1% of Yeast
- 200 g - 20% of Sapore Alcina*
- 10 g - 1% of S500CL*
Total dough: 1840 g (5 pieces)
*Puratos product
Working Method
Dough
- Mixing Spiral: 16 min 1st speed + 4 min 2nd speed.
- Dough Temperature: 24°C.
- Bulk fermentation: 2 hours in ambient temperature.
- Scale: 350 g.
- Intermediate proof: 30 min ambient temperature.
- Make Up: 8-8 with shaping machine.
- Final Fermentation: 60 min 26°C, 80% humidity.
- Decoration before baking: cut 5 or 7 times.
- Oven temperature: 260/240°C down 240/220°C with steam.
- Baking time: 23 min.
