Ingredients
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 |
