Group 1
Ingredient
KG
Water
1.070
Wheat flour
1.800
0.018
Rapeseed oil
0.100
Sugar
0.100
Salt
0.030
Dry yeast
0.030
Total Weight: 3.148
Mixing time: 5 + 2 minutes
Dough temperature: 26-28°C
Dough weight: 375 g
Resting time: 15 minutes
Fermenting time: approximately 50-60 minutes
Starting temperature: 230°C
Baking temperature: 200°C
Steam: 7 seconds
Baking time: approximately 25 minutes
Bake in baking tins
Category
Finished Product
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