PROCEDURE:
1
Mix all the ingredients to well-developed dough for 10’ at first speed and 7' at the second
speed.
2
Rest the dough for 2 hours.
3
Cut, mold and proof at 35-38° C with 70-80% H for 15-20’.
4
Bake at 210° C for 45’ approx.
Ingredients
Directions
PROCEDURE:
1
Mix all the ingredients to well-developed dough for 10’ at first speed and 7' at the second
speed.
2
Rest the dough for 2 hours.
3
Cut, mold and proof at 35-38° C with 70-80% H for 15-20’.
4
Bake at 210° C for 45’ approx.
