Technological process parameters
* - water must be made in 2 doses (first 500 ml, then 200 ml)
Knead the dough: 1 speed - 4 minutes, 2 speed - 10-15 minutes.
The water should be cool.
The temperature of the dough is 25-26 ° C
Pre-fermentation time of the semi-finished product -120 minutes at room temperature.
The weight of the dough 60 g **
Dough blanks are formed and laid out on sheets.
Exposure time 40-60 minutes
Baking is carried out at a temperature of 180 ° C with high humidity.
Baking time 15 minutes (** depending on the weight of the products)