10’ 1st speed, adding half of the sugar after 5’ and the other half after 7’30. Add the Mimetic Incorporation and mix again 10’ slow.
Dough °C
24°C
Bulk Fermentation
30’ at ambiant temperature
Scaling and Pre-shaping
Divide dough pieces of 50gr and pre-shape round
Shaping
Shape round and place into a small square mould, already greased
Final Fermentation
2h00 at 28°C and 80% humidity
Decoration
Close the top with a greased cover
Baking
In the deck oven at 230-210°C for 15’, flip over at 10’ baking.
Packing
When the core temperature is at 36°C, pack in the plastic bag
Final
Pipe 20gr of Carat Nuxel Hazelnut, cover all over with tempered Belcolade Noir Selection Cacao Trace and cover it again with the Belcolade Cacao Powder
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