Add all ingredients except water 2 and currants, add water 2 gradually on 2nd speed.
Add currants at the end of mixing.
Mixing Spiral
00:10:00 1st Speed
00:08:00 2nd Speed
Dough Temperature
28C
Bulk Fermentation
01:00:00 Temperature
Manipulation After Fermentation
Generously dust table with mix flour and semolina.
Spread dough, avoid remove air as much as possible.
Cut and put on canvas
Scale
200 Grams
Make Up Method
Final Fermentation
00:15:00 Time
28C Fermentation
85% Humidity
Baking Method
Oven Temperature
Deck Oven
240C - Top 240 - Bottom
5 Steam Quantity in Seconds
Baking Time
00:25:00 Time
About this Recipe:
Complexity level:
Tips & Tricks
Delay steam for 20/30 seconds
Open damper 5/7 min before end of baking.
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