| Mixing Time |
00:10:00 1st Speed 00:03:00 2nd Speed |
|---|---|
| Dough Temperature | 24 °C |
| Bulk Fermentation | 00:45:00 |
| Manipulation After Fermentation | Fermentation at ambient temperature covered with plastic paper. |
| Scale | 400 grams |
| Manipulation After Scale | Divide into 400 g dough pieces. |
| Make Up | Shape round and place on a tray with a cloth previously floured. |
| Final Fermentation |
14:00:00 4 °C 80% Humidity |
| Decoration Before Baking | Dust rye flour and cut 5x5 polka. |
| Baking |
Deck 200 Seconds Steam 250 °C - Top 250°C - Bottom 00:25:00 |
| Final Step | After baking, cut the bread in polka keeping the bottom part uncut. Place Comté cheese in between every piece, sprinkle provencal herbs, and rebake. |
|---|
232.77Kcal
Energy
974.19Kj
Energy
2.25g
Fat
0.24g
Saturates
43.45g
Carbohydrates
1.17g
Sugars
*
| Energy 232.77Kcal | ||
| Energy 974.19Kj | ||
| Fat 2.25g | ||
| Saturates 0.24g | ||
| Carbohydrates 43.45g | ||
| Sugars 1.17g | ||
| Fibers 3.18g | ||
| Protein 7.76g | ||
| Salt 1.33mg |
