Mix ingredients (no fat) for 3' in first speed and 3' insecond speed. Add Mimetic Incorporation and mixagain for 3' in first speed and 3' in second speed.
Mixing Time
00:06:00 1st Speed
00:06:00 2nd Speed
Dough ºC / ºF
26 °C
Bulk Fermentation
00:10:00
ManipulationAfter Fermentation
Scale 950 grams and make half long.
Scale
950 Grams
ManipulationAfter Scale
Roll dough out until 3 mm (on lamination machine)and place on floured full plate.
Freeze for +/- 10'.
Make Up
Put 400gr Babka filling on it and spread equally open.
ManipulationAfter Make Up
Roll the dough up with some strengths.
Cut the dough in 2 pieces and place in a X on top ofeach other.
Braid at both sides 2 times.
Place in well greased big toast mould.
Final Fermentation
02:45:00
28 °C
80 % Humidity
Baking
Deck Oven
Seconds Steam
180 °C - Top 180 °C - Bottom
00:45:00
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