Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1h 30´
Cooking time: 25´/ 30´
Temperature of the oven: 205 ºC
- Knead all the ingredients until the texture of the dough gets semi-elastic.
- Make balls of about 80 g.
- Leave to stand.
- Make tight loaves of about 15 cm.
- Ferment to 30 ºC and with 70 % of humidity.
- The volume after fermentation should be three times the initial volume.
- Make one or two cuts on each loaf.
- Steam bake.
- Aromatic herbs
- Big game hunt
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