- Spiral 2 mins slow and 6-8 mins fast
- High speed 2.5-3 mins
Bulk fermentation 0-10 mins as desired.
- Scale at 350g
- Mould, place onto trays, setters or into boxes.
- Final proof 32-35°C 80-85% RH for approx. 90 mins.
- Alternatively, retard overnight.
- Cut at 3/4 proof
- Oven temperature 200-230°C
- Bake with a little initial steam.
- Baking time 25-30 mins depending on size, drawing damper half way through baking.