- Mix for 3 mins slow, 8 mins fast on spiral mixer.
- Dough temperature 26 – 27°C.
- Bulk for 10 mins. Scale to 1.000kg.
- Mould into desired shapes, place in baskets, or process through a bread plant.
- Prove at 30 – 35°C, 80 – 85% humidity Prove time 55 – 60 mins.
- Bake on oven bottom at 260°C with steam, reducing to 200°C for 60 mins, open dampers half way through.