Method:

• Mix 2 minutes slow speed and 7 minutes fast speed using spiral. Mix into a well developed dough
• Dough temperature: 27°C
• Scale heads of 2100g
• Intermediate proof: 10 minutes
• Process/final mould to give 70g dough balls
• Final Proof: 45 - 50 minutes
• Proof temperature: 30°C
• Relative humidity: 80%
• Bake temperature: 255°C - 260 °C (490°F - 500°F)
• Bake time: 10 - 12 minutes
• Bake without steam