IngredientsBread Flour 1000g
Mauri Voltex Crusty 5g
Mauripan Instant Yeast 15g
Cold Water 600g
- 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 0C and RH 80% for approximately 90 – 100 minutes
Bake at 230 0C for about 20 minutes, steam 10s.
Baking condition varies upon oven used and dough weight.