Technological process parameters

* - water should be made in 2-3 receptions (at first 500 ml, then 200 ml, and in the middle of mix 50 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.

Weight of dough blank 650 g **

Dough blanks are formed and laid out on sheets. It is necessary to form without intensive kneading of the dough.

Exposure time 40-60 minutes

Baking is carried out at a temperature: planting 250 ° C

baking 240 ° C (bottom of the hearth) and 230 ° C (bottom of the hearth) with moderate steam humidification.

Baking time 33-35 minutes (** depending on the weight of the products)