Ingredients
Bread Flour – 1000g
Mauri Voltex Crusty – 5g
Mauripan Instant Yeast – 15g
Salt – 20g
Cold Water – 600g
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Baking Steps:
- Blend all dry ingredients at low speed for 1 min.
- Add water and mix dough at low speed for 1 minutes, then mix at high speed to optimal development (about 11 minutes).
- Rest the dough for 15 minutes. Cover with a plastic sheet to prevent skinning.
- Scale to desired weight (100g) then rest for 30 minutes.
- Mould to desired shapes.
Proof at 40˚C and RH 80% for approximately 90 – 100 minutes
Bake at 230 ˚C for about 20 minutes, steam 10s.
Baking condition varies upon oven used and dough weight.
