You can make two loaves of bread with this amount of dough.
Working Method
Mixing time
00:10:00 1st Speed
00:04:00 2nd Speed
Dough ºC / ºF
26°C
Bulk Fermentation
01:00:00
Manipulation After Fermentation
After 30 minutes, sprinkle a mixture of grains on the table, place the dough on top, and fold the dough while incorporating the grains in the middle.
Scale
800 grams
Manipulation After Scale
Make round and cover with plastic
Intermediate Proof
00:30:00
Make Up
Make round again with the use of grains. Place in bannetons, with closing lit down.
Limit the use of flour during rounding up! Use only grains instead.
Final Fermentation
12:00:00
7°C
80% humidity
Decoration before baking
Load the dough into the oven and invert it onto the loader. Allow it to rest for 10 minutes until the oven lid is partially open. This will help release steam and create a crispy crust.
Baking
Deck Oven
0.2 Liters Steam
270 °C - Top
270 °C - Bottom
00:55:00
Oven steps
Time
Top temperature
Bottom temperature
Damper
Oven step 1
00:45:00
200°C
200°C
Oven step 2
00:10:00
200°C
200°C
Open damper
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