10th May 2016

3.000 g Artisan 60/40 NA
2.000 g Tipo “00”
Grano Tenero NA
50 g thyme
110 g salt
75 g yeast
3.200 g water


Put all the ingredients into the mixer, hold back approx. 300 g water and 110 g salt. Add the remaining 300 g water, when the dough has been mixed 5 + 5 min. When the water has been absorbed by the dough, add the salt and mix the rest of the mixing time.

Dough temp.: 24-25°C.
Mixing time*: 5 min. slow + 5 min. fast + 5 min. fast.
Resting time: 60-120 min. in raising box.
Dough weight: Bread: 500 g. Rolls: 150 g. Baguette: 400 g.
Shape: Bread: Aluform 75165. Rolls: Flexipan mat.
Baguette: Freestanding.
Decoration: Brush with oil and press holes in the dough.
Springle with salt flakes.
Proof time*: Approx. 40-60min.
Baking temp.*: Bread: 230°C, falling to 220°C.
Rolls and Baguette: 250°C, falling to 230°C.
Steam as Italian bread types.
Ideal for baking in deck oven.