Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 28° C.
Bulk fermentation : Allow the dough to rest covered for ± 20 minutes before working off. The bulk dough is set aside and allowed to ferment. This mellows and softens the dough which results in a nicer end product much like a matured wine.
Scale off, mould round and rest for ± 5 minutes. Mould into required shapes.
Prove for ± 40 minutes dough temperature ex proofer should be ± 40° C.
Bake at 220° C with lots of steam for ± 35 minutes.