Ingredients
Mixing Spiral |
15 mins slow |
Dough Temperature |
30°C |
Bulk fermentation |
20 mins |
Scale |
As required |
Intermediate proof |
20 mins |
Make Up |
Place in moulds |
Final Fermentation |
60 mins at 28°C 85% |
Decoration before baking |
Top with various toppings |
Oven temperature Baking time |
260°C top and Bottom down to 200°C 25 mins
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