Basil pesto bread

Basil pesto bread


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'


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