![](https://sp-ao.shortpixel.ai/client/to_auto,q_glossy,ret_img,w_876,h_1167/https://cfm.com.gr/wp-content/uploads/2022/09/CFM_20392.jpg)
Dough temperature: 27-28o C
Mixing time: 5 minutes at slow + 7 minutes fast speed (spiral mixer)
Resting time: 15-20 minutes
Scaling weight:
for 500 g loaves 580g,
for rolls 70 g (2100 g per head = 30 pieces),
for sticks 350 g dough weight
Shaping-decoration: Mould dough pieces, decorate topside with seeds and flakes and set up on trays
Proof time: 40-50 min. Before baking, cut bread surface.
Baking: With steam, bread 30 minutes at 230°C, rolls & sticks 20 minutes
at 240°C
Ingredients
Directions
Dough temperature: 27-28o C
Mixing time: 5 minutes at slow + 7 minutes fast speed (spiral mixer)
Resting time: 15-20 minutes
Scaling weight:
for 500 g loaves 580g,
for rolls 70 g (2100 g per head = 30 pieces),
for sticks 350 g dough weight
Shaping-decoration: Mould dough pieces, decorate topside with seeds and flakes and set up on trays
Proof time: 40-50 min. Before baking, cut bread surface.
Baking: With steam, bread 30 minutes at 230°C, rolls & sticks 20 minutes
at 240°C