1. Mix for approximately 5 minutes slow and 5 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 220g, mould into round shape, dip into barley flakes and prove two dough pieces side-by-side.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough pieces one time.
7. Bake: 210-230°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.
1. Mix for approximately 5 minutes slow and 5 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 220g, mould into round shape, dip into barley flakes and prove two dough pieces side-by-side.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough pieces one time.
7. Bake: 210-230°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.
1. Mix for approximately 5 minutes slow and 5 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 220g, mould into round shape, dip into barley flakes and prove two dough pieces side-by-side.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough pieces one time.
7. Bake: 210-230°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.
1. Mix for approximately 5 minutes slow and 5 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 220g, mould into round shape, dip into barley flakes and prove two dough pieces side-by-side.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough pieces one time.
7. Bake: 210-230°C for 35-40 minutes, with steam.
8. Pull out damper after 15 minutes.