Machinery used: Revent Proofer, Revent 726/Revent ONE39, Revent Vacuum Cooler.
Mixing: First speed 4 min, second speed 2 min.
Proofing: 1h30 at 34˚C / 93˚F or overnight slow proofing.
Baking parameters: 180˚C/356˚F for 45 min.
Vacuum curve and baking parameters: 195˚C / 383˚f for 35 min. 2:00/100 mBar 0:30/20mBar stop at 32˚C/90˚F.
Ingredients quantity in grams/lb
Flour 6050g / 13.33 lb
Water 3600g/ 7.93 lb
Salt 80g/ 0.17 lb
Yeast 120g/ 0.26 lb
Oil 270g/ 0.59 lb
Milk powder 160g/ 0.35 lb
Mix all ingredients. Weigh the dough at 800g/ 1.76 lb. Put in forms and into the proofer.