Mix for 10 minutes on slow speed and 4 minutes on fast speed. Dough temperature ± 26 - 28° C.
Bulk ferment the dough for 20 - 25 minutes.
Scale dough at 350g, mould round and rest for 10 minutes. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
Mould dough pieces 40 cm long and place them on a cloth with the seem facing upwards.
Cover the dough and proof outside the prover.
Turn the dough pieces over on to a baking tray and make straight cuts lenghtwise on top with a sharp dough knife.
Place into a pre-heated oven, heated to 240° C, steam well then drop the temperature to 230° C, bake for 23 minutes opening the damper for the last 5 minutes of baking time. (Dough can also be used to make back up, resting over night,covered, between 4 and 6° C)
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
