Ancient Grain Batard - Puratos

Working Method:

Mixing Spiral - 2- 1 st speed - 1-10 2 nd speed
Dough Temperature - 80-82 (f)
Bulk fermentation - 15 minutes ambient temperature
Scale - 600 g
Intermediate proof - 15 Minutes
Make Up - Batards
Final Fermentation - 60 Minutes
Decoration before baking - Grains
Oven temperature °C - 3475 °F rack oven
Baking Time - 22-25 minutes 10 seconds steam

About this recipe:

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