Dough temp: 26-27o C
Mixing time: 2 minutes slow + 7 minutes fast
Resting time: 10 minutes
Dough weight: 500 g for bread 2100 g for rolls
Cut & mold: 10 minutes
Proof: 50 minutes
Baking temp.: 230o C
Baking time: 25 minutes
0 servings
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