6min slow and 5 min fast. Keep 5% of the water to do a bassinage during the second speed.
Dough temperature
24°C
Bulk fermentation
60min at room temperature with a plastic cover on top.
Scaling
Scale 550 g dough pieces and pre-shaped round.
Intermediate proof
30min at room temperature with a plastic cover on top.
Make Up/Filling
Make up
Shape like triangle, dip into Sunset Glaze and into Tricolore décor. Place on a floured cloth.
Final fermentation
Overnight at 7ºC and 80% humidity.
Decoration before baking
Decoration
Cut three times from the middle to the three triangle edges.
Baking
Oven temperature
250-230°Cwith 200ml initial steamand decreased to 230-220°C
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