Fermdor Active Durum Rustic Pave

Ingredients

Group Bread

Wheat flour

1.330

Water

0.830

Bakels Fermdor Active Durum

0.060

Salt

0.024

Total Weight: 2.244

Method

Mixing time: approx. 4+6 min.
Resting time: approx. 15 hours in the fridge (3°)
Dough weight: 400 g
Starting temperature: 250°C
Baking temperature: 250°C
Steam: 15 sec.
Baking time: approx. 18-20 min.

After mixing time, fold and put in an oiled plastic tray with a lid. Refrigerate for 15 hours. Put on a floured baking table and cut into rectangular pieces. Score and bake in a stone oven.

Product Used