Tomato Parmesan Bread


Working Method

Tomato Parmesan Bread
  • Mix all ingredients at 7 min 1st speed, 4 min 2nd speed until dough is fully developed.
  • Dough temperature should be 28⁰C.
  • Bulk fermentation for 30 minutes with plastic cover in ambient temperature.
  • Cut the dough into 350 g each for in Panibois.
  • Proof and final fermentation for 60 minutes at 28⁰C, 80% RH.
  • Decorate before baking, dust with rye flour and cut across.
  • Bake for 30 minutes at 220°C with initial steam. 
  • Open damper at the last 5 minutes.

About this recipe

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