Put all the ingredients in the mixer, add 480g of water, turn it on to mix the ingredients and slowly add the rest of the water. Knead in the speed mixer for 4 minutes on slow and 6 minutes on fast speed. The dough is ready when it is smooth, fluffy and not sticky.
Rest for 15 minutes.
Cut and weigh into portions to the desired weight (usually 500gr).
Place them in loaf or brioche pan and then in the prover at 37° C with 72% humidity for about 40-50 minutes.
Take them out of the prover, coat them with egg and wait for them to dry for about 5-10 minutes.
Afterwards bake them in oven at 170-180o C for about 25-30 minutes with an open damper.
Ingredients
Directions
Put all the ingredients in the mixer, add 480g of water, turn it on to mix the ingredients and slowly add the rest of the water. Knead in the speed mixer for 4 minutes on slow and 6 minutes on fast speed. The dough is ready when it is smooth, fluffy and not sticky.
Rest for 15 minutes.
Cut and weigh into portions to the desired weight (usually 500gr).
Place them in loaf or brioche pan and then in the prover at 37° C with 72% humidity for about 40-50 minutes.
Take them out of the prover, coat them with egg and wait for them to dry for about 5-10 minutes.
Afterwards bake them in oven at 170-180o C for about 25-30 minutes with an open damper.
