| Autolyse with 50% water | ||
|---|---|---|
| Mixing spiral | 6 min. 1st speed - 5 min. 2nd speed. Add the rest of water |
|
| Dough temperature | 26-28°C | |
| Bulk fermentation | 30 min. | |
| Scale | 550g dough piece | |
| Intermediate proof | 20 min. |
| Make up | Loaf in tin moulds with open top | |
|---|---|---|
| Final fermentation | 70 min. |
| Oven temperature | 250°C falling to 200°C with steam. Deck-oven. | |
|---|---|---|
| Baking time | 25 min. |
268Kcal
Energy
1121,31Kj
Energy
5,1g
Fat
0,8g
Saturates
41,5g
Carbohydrates
3,3g
Sugars
*
| Energy 268Kcal | ||
| Energy 1121,31Kj | ||
| Fat 5,1g | ||
| Saturates 0,8g | ||
| Carbohydrates 41,5g | ||
| Sugars 3,3g | ||
| Protein g | ||
| Salt mg |
