Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
0.200
5
Water
0.040
1
Total Weight: 4.240

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Allow to recover 5 to 10 minutes. Divide and mould as desired. Prove in a fairly dry prover then bake with plenty of steam at 230¡C. Open oven vent for last 5-10 minutes baking to enhance the crisp crust.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
0.200
5
Water
0.040
1
Total Weight: 4.240

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Allow to recover 5 to 10 minutes. Divide and mould as desired. Prove in a fairly dry prover then bake with plenty of steam at 230¡C. Open oven vent for last 5-10 minutes baking to enhance the crisp crust.

Additional Information

Using bakers percentages - Percentages on white flour weight