Author: Jaroslav Mikoška
To view the entire table, move the table to the right.
Combine water, eggs and yeast in a large
Add the flour, sugar and oil continue to mix on low
speed for 5 minutes.
Add the salt and continue to mix for another 5 minutes.
Transfer to a large container and bulk ferment for 1 hour.
Perform strength-building fold and allow to rise for a second hour.
Portion out the dough into 230 g balls.
Shape into round balls and leave to rise for 20 minutes.
Brush with an egg wash & bake
Perforated aluminium sheet, teflon coated
Some text in the modal.