Technological process

Process parameters

Dough kneading: 1 speed - 4 minutes, 2 speed - 10-15 minutes.

The water should be cool.

The test temperature is 25-26 ° C

The pre-fermentation time of the semi-finished product is 20 minutes at room temperature.

Weight of the test piece 450 g *

The dough pieces are formed in the form of a loaf of bread and placed on sheets.

Endurance time 50-60 min.

Baking is carried out at a temperature of 190-200 ° C with high humidity.

Baking time 22 minutes (* depending on weight of products).

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)

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)