4' slow and 4' fast then add the Mimetic and mix again 4' slow and 3' fast. Add the Belcolade K10 during the last mixing minute.
15' at ambient temperature.
Scaling and Pre-shaping
Divide dough pieces of 60gr, pre-shape long and put in the freezer few minutes.
Shape long till obtaining bands of 30cm long. Replace in the freezer few minutes. Place six bands on front of you and shape like so: Starting from the right, 2nd one to the left top and 1st left one to the middle, repeat the same on the other side and continue till the end of the bands.
2H00 at 28°C and 80% humidity.
Glaze with Sunset Glaze Eazy Plus.
In the deck oven at 180-180°C for 20'.
When the core temperature is at 36°C, pack in plastic bag.