Group Dough
Ingredient
KG
%
Strong wheat flour
1.350
100.00
Water
1.000
71.00
0.054
4.00
Salt
0.030
2.20
Total Weight: 2.434
1: Weigh all the ingredients in a dough mixer, the water must be around 16-18°C.
2: Run the dough 4 minutes slowly, and 6-8 minutes quickly.
3: Place the dough in a plastic tray with a little oil in it, put a lid on.
4: Make a few strokes while the dough rests, about 2-3 hours.
5: Place the dough on a floured table and weigh the pieces as desired.
6: Let the breads rise at room temperature under a cloth, about 60 min.
7: Bake in a deck oven for best results, with high input temp (270°C)
8: Steam really much and lower the temperature to about 230°C.
9: Open the damper after half the baking time, and finish baking. So you get a nice dark crust on the bread. About 18-24 min depending on the size of the bread.
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