Ingredients
Kneaded white bread dough: 10 kg
Tomato Provençal: 0,5 kg
Water: 0,3 L
Preparation
Method with 5% dosage
Kneading:
- First speed: 4 minutes.
- Second speed:
- Oblique: 7 minutes.
- Spiral: 4 minutes.
Dough temperature: 25-26°C.
First fermentation: 20 to 30 minutes.
Scaling: divide into 180 g dough pieces.
Shaping: by hand or using a machine, into mini-baguette format on a baking sheet.
Final fermentation: 1-1.5 hours at 25°C.
Baking: add steam and load into the oven for 10 minutes at 240°C.
