- Mixing Spiral: 5'Slow +/- 7' Fast
- Dough Temperature: 26°C
- Bulk fermentation: 10'
- Scale: 80g
- Intermediate proof: 10'
- Make Up: Mini Baguette, Round ends Cut 12-14 times with sharp knife
- Final Fermentation: +/-90 ' at 28°C 85% RH
- Decoration before baking: Brush with sunset glaze
- Oven temperature °C: 220°C
- Baking Time: 12'30'' +/- '
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