Divide dough in pieces of 300gr and pre-shape round. Give a resting time of 5’
Shaping
Flatten into a rectangle shape, roll it on itself and place two pieces into the toast mold
Final Fermentation
50’ at 40°C and 90% humidity
Decoration
Close with the top part.
Baking
In the deck oven at 230-230°C for 23’
Final
When the core temperature is at 36°C, pack in plastic bag
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