10' in first speed, adding half of the sugar after 5' and the other half after 7'30. Add the Mimetic, mix again 10' slow, add the Cacao 1' before the end.
Dough T°C
24°C
Bulk Fermentation
Overnight at 3°C covered with plastic.
Scaling and Pre-shaping
Divide dough pieces of 60gr and pre-shape round.
Shaping
Flatten and place in a circle of 10x2,5cm previously greased.
Final Fermentation
2H30 at 28°C and 80% humidity.
Decoration
Glaze with Sunset Glaze Eazy Plus, sprinkle sugar, sprinkle the Crumble, create 6 holes, pipe Carat Nuxel Hazelnut in each.
Baking
In the deck oven at 180-180°C for 13'.
1' before the end, place some Belcolade Noir Selection drops.
Finition
When the core temperature is at 36°C, pack in plastic bag.
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