Ingredients:
Bread flour – 1000g
Mauripan Instant Dry Yeast – 15g
Mauri Voltex Crusty – 10g
Salt – 20g
Cold Water – 600g
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Baking Step:
- Mix all dry ingredients at low speed for 1 min.
- Add water and mix dough at low speed for 1 min then mix at high speed to optimal dough development (about 10 minutes).
- Rest the 10 minutes. Cover with plastic sheet to prevent skinning.
- Scale to desired weight (150g) then rest for 10 minutes.
- Mould to desired shapes and place on non-stick baking tray.
- Proof at 38℃ and Humidity at 85% for approximately 100 – 110 minutes.
- Bake 220℃ (Top & Bottom) for 20-25 minutes, steam 15 seconds.
- Baking condition varies upon oven used and dough weight.
FIlling:
Feel free to get creative with the filling! Popular choices include soups, chowders, dips, or stews, but the filling is entirely up to your preference!
