Process parameters

Kneading the dough: 1 speed - 4 minutes, 2 speed - 10-15 minutes.

The water should be cold.

Temperature in the tooth 25-26 °C

The pre-fermentation time of the semi-finished product is 40-50 minutes at room temperature.

Dough piece weight 550 g*

Dough pieces are formed in the form of hearth bread and placed on a cloth for proofing, or in vine molds and left until the end of proofing.

Standing time is 50-60 minutes.

Baking is carried out at a temperature of 190-200 °C with steam humidification.

Baking time is 26-28 minutes (*depending on the weight of the products).