Bread Flour 1000g
Mauri Voltex Crusty 5g
Mauripan Instant Yeast 15g
Salt 20g
Cold Water 600g

Baking Step:

  1. Blend all dry ingredients at low speed for 1 min.
  2. Add water and mix dough at low speed for 1 minutes, then mix at high speed to optimal development (about 11 minutes).
  3. Rest the dough for 15 minutes. Cover with a plastic sheet to prevent skinning.
  4. Scale to desired weight (100g) then rest for 30 minutes.
  5. 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.