Mixing: 3 minutes at low speed and 5 minutes at medium speed.
Dough temperature: 26 ⁰C.
Bulk fermentation: 20mins
Scale: 200 gm
Intermediate Proof: 10 mins
Make Up: Knock back & shape it & place into mould.
Final fermentation: 30 minutes at 35 ⁰C / 75 % humidity.
Baking: Oven temperature: 210 ⁰C.
Baking time: 20-25 mins.
Author: Chef Martin Fernandes
Adding variety and health to your normal diet!