S500 ACTI PLUS - Choriatiko

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Puratos ingredients

All ingredients

Flour 10.000kg 100%
Water 6.3-6.85ltr 63-65%
Yeast (fresh) 0.200kg 2%
Salt 0.200kg 2%
S500 acti+ 0.200kg 2%

Recipe

Mixing: 2 minutes on a slow speed; 6 minutes on fast speed.
Dough temperature: 25°C.
Bulk fermentation: 20 minutes.
Scale 350g. Hand up.
Intermediate proof: 20 minutes.
Make up. Final proof: 28°C 85% RH, 70-90 minutes. Cut lenghtwise prior to baking.
Bake with initial steam at 230 - 240°C. Baking time: 35 minutes. 
Open damper 5 minutes prior end of baking.