Group 1
Ingredient
KG
Wheat flour
4.000
Water
3.000
Olive Oil
0.120
0.160
Salt
0.080
Total Weight: 7.360
- Place all ingredients into spiral mixer. (Except olive oil).
- Mix for 4 minutes on slow speed and 8 minutes on fast speed, adding in Olive oil slowly.
- Bulk ferment the dough for 45 minutes in an oiled plastic bucket, folding twice every 20 minutes.
- Scale dough at desired weight.
- Mould the dough and allow to rest outside in the pan for ± 20 to 30 minutes covered.
- Place into a pre-heated oven, heated to 240°C, steam the product well then drop the temperature to 230°C, bake for ±25 minutes opening the damper on the last 10 minutes.
