- Kraftkorn® Fermentum 0.500
- Wheat Flour 0.500
- Water (approx.) 0.730
1. Place all ingredients into a mixer and mix on slow
speed for 5 minutes and then 7+ minutes on fast until
a smooth consistency is obtained.
2. Dough temperature 27°C.
3. Immediately after mixing, scale into 500g dough pieces
and mould round. Rest for 40 minutes.
4. Work the dough pieces to desired shape.
5. Brush surface with water and dip into the Kraftkorn®
Fermentum mix for decoration.
6. Proof for 60 – 70 minutes.
1. Place into a preheated oven set at 220°C with steam.
2. Open the oven vent for the last 15 minutes of baking
to release the steam.
3. Bake for a total 30 – 35 minutes bake reducing the
heat to 200°C.