Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.026
Salt
0.020
Fermdor W Plus
0.030
Lecitem 1000
0.020
Water
0.740
Total Weight: 1.836

Method

1. Mix for approximately 8-10 minutes slow and 1-2 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 500g, then:
a.) Mould into round shape.
b.) Roll three edges using a rolling pin.
c.) Brush the edges with water.
d.) Fold them towards the centre and turn the loaves.
5. Prove: 20-30 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Turn the dough pieces, so that the edges are on top and dust with flour.
7. Bake: 220-230°C for 40-50 minutes, with steam.
8. Pull out damper after 20 minutes.

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fresh yeast
0.026
Salt
0.020
Fermdor W Plus
0.030
Lecitem 1000
0.020
Water
0.740
Total Weight: 1.836

Method

1. Mix for approximately 8-10 minutes slow and 1-2 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 500g, then:
a.) Mould into round shape.
b.) Roll three edges using a rolling pin.
c.) Brush the edges with water.
d.) Fold them towards the centre and turn the loaves.
5. Prove: 20-30 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Turn the dough pieces, so that the edges are on top and dust with flour.
7. Bake: 220-230°C for 40-50 minutes, with steam.
8. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.