Mixing spiral 4 mins slow 6 mins fast
Dough temperature 26°C
Bulk fermentation 5-10 mins
Scale at 60g
Intermediate proof 10 mins
Make up Roll the dough flat, fill with the basil paste and mould into oval shape
Final fermentation 75 mins at 35°C 90% RH Decoration: dust with rice flour, make incision with sharp knife
Oven temperature °C 180°C Baking Time +/-10'