Dough

• 1. Mixing L4H4 ( Final dough temp 25 ℃)
  2. Floor Time : 20 min
  3. Dividing 75 g
  4. Bench time: 15 min
  5. Mouding in Baguette shape.
  6. Final proofing: 28°C 80%, 90min
  7. Baking : 255/240°C, 10min with steam
  8. Cooling 30 min . Core temp 35 ℃
  9. Qucik freezing : -30°C, 30min
  10. Packing
  11. Storage: Frozen
  12. Re-baking 2 min at convection oven

Cream

• Mix well