Recipe name
Range
Lorem Ipsum To obtain an open structure, do not make them up to tide and open the oven damper in the last 5 min. before the end of the baking time
Dolor exit Wheat flour Water
Monti aplor 100 %
1000 g
75 %
750 g
Salt
2%
20 g
O-tentic
4%
40 g
Mixing Spiral Dough Temperature Bulk fermentation Scale Intermediate proof Make Up Final Fermentation Decoration before baking Oven temperature °C Baking Time
PUR_3503_update_guidelines_juni2014_BDS_A4.indd 132
6 min. slow, 7 min. fast 25 - 27 °C / 77.0 - 80.6 ˚ F 25 min. 375 g and preshape 25 min. Baguette 45 - 60 min. or at room temperature Incise 5 - 7 times 240 - 230 °C / 464 - 446 ˚ F with little steam 28 min.
18/06/14 13:54