Place all ingredients in the bowl. Hold back 15% of the water to be added later in the mix. When dough is 75% developed incorporate final 15% of water.
Mixing Spiral
5 minutes, 1st speed; 8 minutes, 2nd speed
Dough Temperature
27°C
Bulk Fermentation
30 minutes
Scale
454 grams
Manipulation After Scale
Once divided place into desired foil trays
*Be sure to oil tins/trays with olive oil before placing dough inside
Intermediate Proof
20 minutes, ambient temperature
Make Up
After 20 minutes, press dough into trays before placing in the proofer.
Final Fermentation
1 hour, 37°C, 85% humidity
Manipulation After FInal Fermentation
Once fully proofed place dimples in dough to ensure an more even bake.
Decoration Before Baking
Adorn with desired topping.
Oven Temperature
Deck Oven, 232°C Top/Bottom
.1 Steam Quantity in Liters
Baking Time
24 minutes
Oven Step 1
Deck Oven, 232°C Top/Bottom
Time: 24 minutes
Final Step
Once baked, remove from pans and serve
About this Recipe:
Complexity level:
Discover
Related recipes
Select package
Added to cart
Product has been added to your cart
Welcome to Puratos
Our website makes use of cookies
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
