4' slow and 4' fast then add the Mimetic and mix again 4' slow and 3' fast.
Dough T°C
26°C
Bulk Fermentation
15' at ambient temperature covered with plastic.
Lamination
Roll out the dough until 60x40cm, place on a tray, cover and freeze.
Scaling
Cut rectangle of 11x4cm and 35gr. Keep in the fridge till final layout step.
Final Layout
Place the rectangle of laminated dough upside down (layer underneath) then place the rectangle of soft dough on the middle. Flip the edge of the laminated dough and seal both dough together. Place in aluminium mold (l=5,5cm L=16cm H=4,5cm) previously greased.
Final Fermentation
90' at 28°C and 85% humidity.
Baking
Convection oven:
Loading T°C: 190°C
Time: 16'
Baking T°C: 170°C
Steam injection : 50ml at the start
Ventilation 2/4
Damper: 1 minute before the end.
Cooling
Remove from the mold and place on a grid straight after baking.
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