4' slow and 4' fast then add the Mimetic Incorporation and mix again 4' slow and 6' fast.
Dough T°C
24°C
Bulk Fermentation
15' at ambient temperature.
Scaling
Cut the dough in two, laminate the doughs untill 4,6mm in a rectangle shape of 60x20cm and place in the freezer for 15'.
Spraid 325gr of Belcream Chinois and 60gr of Belcolade K20 chips. Roll on itself and reserve in the freezer for 15'.
Shaping
Cut portions of 60gr, place 7 portions into an aluminium mold of 18cm previously greased.
Final Fermentation
2H00 at 28°C and 80% humidity.
Decoration
Glaze with Sunset Glaze Eazy Plus.
Baking
In the deck oven at 200-200°C for 20'.
Finition
When the core temperature is at 36°C, pack in plastic bag.
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