![](https://sp-ao.shortpixel.ai/client/to_auto,q_glossy,ret_img,w_869,h_1159/https://cfm.com.gr/wp-content/uploads/2022/09/CFM_40753.jpg)
Dough temperature: 28-30 o C
Mixing time: 5 minutes slow + 5 minutes fast speed
Resting time: 20-30 minutes
Dough weight: 450 g
Proof time: 40 minutes
Baking: 220°C with steam
Baking time: 30-35 minutes
The quantity of the water used in the procedure depends on the absorption of the flour.
Ingredients
Directions
Dough temperature: 28-30 o C
Mixing time: 5 minutes slow + 5 minutes fast speed
Resting time: 20-30 minutes
Dough weight: 450 g
Proof time: 40 minutes
Baking: 220°C with steam
Baking time: 30-35 minutes
The quantity of the water used in the procedure depends on the absorption of the flour.