Instructions for making

Mixing Time, Mins Spiral: 2mint slow, 7mint fast
Dough Temp C 26°C
Bulk Fermentation Time, min none
Scaling Weight, kg 0.600gm
Intermediate Proof, min 10 mints
Processing 4-piece method
Final Proof, mins 50-60 mints
Baking Temp, C 230°C, dropping to 230°C, giving steam
Baking Time, min Approx, 30 minutes