| Mixing Spiral |
6 min in first speed and 5 min in second speed. |
|---|---|
| Dough Temperature | 25°C |
| Bulk Fermentation | 20 min at ambient temperature. |
| Scaling | Scale pieces of 550 g |
| Manipulation after Scale | Make round and cover with plastic. Rest at ambient temperature. |
| Intermediate Proof | 10 min at ambient temperature. |
| Make-Up | Make long like a toast bread and place in greased toast molds. |
| Final Fermentation | 1h15 min at 28°C and 85% humidity. |
| Decoration before Baking | Dust with rye flour and give one incision in the middle. |
| Baking | 23 min at 230°C with 200 ml of steam. Open damper last 5' of baking. |
