Procedure:
1
Dough temp: 25 - 27o C
2
Mixing time: 5 minutes slow + 10 minutes fast (until the dough gets glossy)
3
Resting time: 60 minutes in a plastic oiled bowl covered with a towel.
4
Dough weight: 700 g
5
Preparation: Cut on floured table and form softly to loaves.
6
Proof time: 45 - 50 minutes
Before baking, turn around the breads and cut them round with a knife.
7
Baking temp.: 215o C. Apply steam at insertion into oven. Open the damper after 10 minutes and let the temperature drop to 200o C.
8
Baking time: 45 minutes
