Rustic Buns Rustic Loaf


Working Method

Rustic Buns Rustic Loaf
  • Mixing Spiral: 10' first speed & 4' second speed
  • Dough Temperature: 25°C
  • Bulk fermentation: 90' in bulk
  • Scale: Roll very gently, like a stress free line, out on the table and cut with a cutter (70gr for one bun). 
  • Make Up:
  • Final Fermentation: 40' at 35°C and 85 humity
  • Decoration before baking: Dust with flour and cut like a pavé
  • Oven temperature °C: 270°C
  • Baking Time: 10' with a little bit of steam

About this recipe

Complexity level: