Recipe detail

Directions

Place sugar, yeast and approx. 20 ml of warm water in a container until the yeast begins to ferment. Then knead all the ingredients well and let it rest, ideally for 24 hours, whereby the dough should be folded and stretched every 8 hours. The basic principle: Mix the dough, let it ripen for 24 hours at room temperature (stretch and fold every 8 hours), shape the dough, let it proof for an hour (usually in a bowl lined with a floured cloth), bake in a pot or on a tray. Note: if the room temperature is 5°C higher, the fermentation time is halved, but the absolute, clear recommendation is not to exceed the temperature of 18-22°C. Baking instructions: Final fermentation in the combi steamer at 42°C, with the fan wheel switched on and 40-50% fan speed, and max. 5% moisture. Then bake in the combi steamer: preheat to 250°C. 10 seconds at 210 degrees 80% fan speed. Steaming: 1000 ml, 10 bursts, 2 minutes. Break: 2 minutes. Then bake for 12 minutes at 200°C, 80% fan speed. Break 5 minutes. Finally bake for 29 minutes at 175°C, 60% fan speed, clocked fan wheel.