Toast the pecans and let cool before mixing starts
Mixing Spiral
00:05:00 1st Speed
00:06:00 2nd Speed
Add the toasted pecans and apples at end of mixing and mix until incorporated
Dough Temperature
24C
Bulk Fermentation
00:30:00 Termperature
Manipulation After Fermentation
place on lightly floured bench in preparation for scaling
Scale
550 Grams
Manipulation After Scale
round lightly and pace on lightly floured bench or table
Intermediate Proof
00:20:00 Ambient Temperature
Make Up Method
Make Up
Boule
Manipulation After Make Up
Place on floured couche or semolina board in preparation for cooler or proof box
Final Fermentation
01:00:00 - Time
35C - Fermentation Temperature
85% - Humidity
Decoration Before Baking Method
Decoration Before Baking
Dust with Flour is optional
Baking Method
Oven Temperature
Deck Oven
220C - Top 220c - Bottom
10 Steam Quantity in Seconds
Baking Time
00:25:00 Time
Oven Step 1
220C - Top 220C - Bottom
00:05:00 Time
Oven Step 2
205C - Top 205C -Bottom
Damper: Open w/ 5 minutes left
00:20:00 Time
About this Recipe:
Complexity level:
Tips & Tricks
Enrobe the dehydrated apples in 1 part Sapore Aroldo and 4 parts water. Just enough to cover apples
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