Chocolate Viennois

Mixing Time		10’ 1st speed, adding half of the sugar after 5’ and the other half after 7’30. Add the Mimetic Incorporation and mix again 10’ slow, add the K10 during the last mixing minute
Dough °C		26°C
Bulk Fermentation		30’ at ambiant temperature
Scaling and Pre-shaping		Divide dough pieces of 60gr and pre-shape round
Intermediate Fermentation		Overnight at 4°C
Shaping		Shape and place into a green baguette tray already greased. Cut in “saucisson” method.
Final Fermentation		1h30 at 28°C and 80% humidity
Decoration		Glaze with Sunset Glaze Easy Plus.
Baking		In the deck oven at 230-230°C for 7’
After Baking		Place directly on grid
Final		When the core temperature is at 36°C, pack in the plastic bag

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