Group 1
Ingredient
KG
Water
1.000
1.000
Wheat flour
1.000
0.020
Total Weight: 3.020
Mixing time: 5 minutes on slow speed, 10-12 minutes on high speed
Dough temperature: 26-28°C
Resting time: 20 minutes
Proving time: 37° approx. 60 min
Starting temperature: 240°C
Steam: 7-8 seconds
Baking temperature: 200°C
Baking time: (550g) approx. 25 minutes
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