10' in first speed, adding half of the sugar after 5' and the other half after 7'30. Add the Mimetic Incorporation and mix again 10' slow, add the Softgrain Golden 6CL 1' before the end mixing.
Dough T°C
26°C
Bulk Fermentation
Overnight at 3°C covered with plastic.
Scaling and Pre-shaping
Divide dough pieces of 60gr and pre-shape round.
Shaping
Shape like a donut and place on a tray with baking paper.
Final Fermentation
2H30 at 28°C and 80% humidity.
Decoration
Glaze with Sunset Glaze Easy Plus and place the donut of Craquelin.
Baking
In the deck oven at 210-170°C for 13'.
Finition
When the core temperature is at 36°C, pack in plastic bag.
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