30min. at ambient temperature with a plastic cover on top.
Scaling
With water on your hands, scale 1000gr dough pieces.
Make Up
Make up
Roll the dough into the Tricolore décor and place into a Kernebrot mold previously greased.
Final fermentation
40 min. at 30°C and 80% humidity.
Baking
Oven temperature
260°C with 500ml initial steam and decrease to 210°C.
Baking time
40min. until the core temperature reaches 99ºC.
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