Group 1
Ingredient
KG
Water
1.000
1.000
Black syrup
0.300
0.080
0.010
Total Weight: 2.390
Total Weight: 0.940
Baking time: 6 minutes slow. 3 minutes fast.
Dough temperature: 29-30°C.
Resting time: 20 minutes.
Proofing time: 37°C for about 55 minutes.
Initial temperature: 230°C
Steam: about 10 seconds.
Baking temperature: 180°C.
Baking time: about 50 minutes.
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