1. Weigh all ingredients together.
2. Start kneading at speed 1 for 3 minutes. Mix at speed 2 for 6 to 8 minutes, depending on dough development.
3. Dough Temperature.: 27°C
4. Bulk Fermentation: 10 minutes
5. Divide and Mold as per desired size. (400 g)
6. Proofing time: 1 hour at 80% RH and 40°C.
7. Baking time: 20 minutes at 230°C.
Complexity level:
