Ingredients
Crusty Bread Mix – 1000g
Mauripan Instant Yeas – 10g
Cold Water – 600g
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Baking Steps:
- Blend all dry ingredients at low speed.
- Add water and mix dough at low speed for 2 minutes, then mix at high speed to optimal development.
- Rest the dough for 15 minutes. Cover with a plastic sheet to prevent skinning.
- Scale 250g dough weight and allow to rest for about 10 minutes.
- Round dough and place on non-stick baking tray.
- Proof at 40°C and RH 80% for about 75 minutes.
- Bake at 220°C (top and bottom heat) for about 25 minutes. Baking condition varies upon oven used and dough weight.
