8 min. 1st speed and 4 min. 2nd speed (add grain last 1 min.)
Dough Temperature:
26°C for overnight
Bulk fermentation
30 min. at ambient temperature
Scale:
700 g
Intermediate Proof:
10 min. at ambient temperature
Make up:
Make into long batard shape
Final fermentation:
Overnight fermentation 4°C
Oven temperature °C
220-230°C
Baking time
45*60 min.
Nutritional Values (per 100g)
Energy (kJ/kcal)
978 / 234 kJ/kcal
Fat
1,5 g
of which saturated
0,3 g
Carbohydrate
41 g
of which sugars
3,4 g
Protein
9,4 g
Salt
1,1 g
Fibres
9,2 g
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