Times and temperatures
Temperature of the dough at 26-27°C
Knead time (spiral mixer): 13 minutes
Bulk fermentation: 5 minutes at 22-24°C
Proofing for 60-70 minutes at 28-30°C.
Baking with steam at 220-250°C for 6 minutes.
DOUGH: knead for 3 minutes on first speed and 9-10 minutes on second speed.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
RESTING: let it rest at 22-24°C for 5 minutes.
SCALING: divide the dough into pieces of about 25-30 grams.
SHAPING: shape the dough pieces into cylinders or flatten balls. Place them on trays covered with parchment paper.
PROOFING: place in the proofer at 28-30°C with relative humidity of 75-80% for about 60-70 minutes.
BAKING: bake, with initial steam, at 240-250°C in a static oven or at 220-230°C in a convection oven for about 6 minutes. To obtain a glossy effect, brush the bread with egg wash before baking.
ADVICES: to make the product lightly sweeter it is possible to add 250 grams of sugar to the dose.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.