Dry prove for 120 minutes.
Tip dough out onto a setter cut.
Bake at 230°C with steam, for 35-40 minutes.
Once cool, cut 4 slices to bottom crust depth and 4 slices in the opposite direction.
Yield: 51 Boules
Cake & Sponge Ingredients, Cake & Sponge Mixes
Powdered mix, requiring just the addition of water, for great-tasting scones and more.
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