Scale 2300 g of dough, put in a greased container and give a fold.
Intermediate proofing
10 min
Final fermentation
Give a second fold and spread open in the container. Place overnight at 5°C and 75% humidity.
Shaping
Put the dough on a well-floured surface (using semolina flour) and degas slightly. Cut strips and place them with the cut side facing up. Cut them to the desired length (± 150 g). Transfer the pieces onto a well-floured dough cloth (again, using semolina flour). Let them rest at ambient temperature for 15 min.
Decoration before baking
Turn upside down on the oven loader.
Baking
Start baking at high temperature (260°C) with 200 ml steam. Then, fall directly down to 240°C. Bake 20 min at 240°C. Then, 4 min at 230°C, with the damper open.
Related
Recipes
Select package
Added to cart
Product has been added to your cart
Welcome to Puratos
Our website makes use of cookies
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.