Instructions for use: After the bulk fermentation time, mould the dough pieces round, place in floured fermentation baskets with the seam downwards and allow to prove. After the final proof, turn the dough pieces out of the fermentation baskets and bake giving steam.
Final proof: 50 minutes
Baking temperature: 230° C, dropping to 190° C, giving steam
Baking time: approx. 30 minutes (core temperature: 96° C)
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