Mixing Spiral | 6 mins slow 6/8 mins fast, using the bassinage method. |
Dough Temperature | 27°C |
Bulk fermentation | 1h ambient |
Scale | 40g |
Intermediate proof | Overnight at 4°C |
Make Up | Next day, tip the proofing box and cut a square to fit in double square tray. |
Final Fermentation | Finish the proofing in a 29°C with 80% humidity |
Decoration before baking | Brush with extra virgin oil for classic. Add topping as required. |
Oven temperature °C | 230°C full steam, open dampers 5 mins before end of baking |
Baking Time | 20 / 25 mins |
