Existing Customer?
Are you an existing customer? Log in to see pricing & checkout, or request access to an online account.
New Customer?
New customers can apply for an account with us below.
Ingredients
Method
Mixing time: 2 + 6 minutes
Dough temperature: approx. 25° C
Bulk fermentation time: approx. 30 minutes
Scaling weight: 0.480 kg
Intermediate proof: approx. 5 minutes
Processing: triangular bread
Final proof: approx. 70 minutes
Baking temperature: 230° C, dropping, giving steam
Baking time: 30 – 35 minutes
After the bulk fermentation time, scale the dough and mould round. After a short intermediate proof, shape the dough pieces into triangles, dampen the top surface and dip into the topping. Place on setters with the seam downwards and allow to prove. Cut three times in a curved shape after proof. Bake, giving steam.
