Mixing spiral | Mix all ingredients except unsalted butter. Mix at slow speed for 4-6 min, fast speed for 3-5 min until gluten is formed. Add in unsalted butter and mix until well combined. |
---|---|
Dough temperature | 27°C |
Scale | 300g – slightly shape it round. |
Bulk fermentation | 40 min |
Intermediate proof | 30 min |
Make up | Shape into triangle and place onto couche. |
---|---|
Final fermentation | ±40 min at 30°C and 80% R.H. |
Decoration before baking | Dust some flour and score on top of the bread. |
---|
Oven temperature | Top 230°C, bottom 210°C with initial steam for 15min, then ±4min with damper pulled out. |
---|---|
Baking time | ±25 min |
Complexity level: