| Ingredients |
kg |
g |
% |
Strong baker’s flour
|
10 |
0 |
100 |
| Easy Portuguese corn bread |
2 |
500 |
25 |
| Salt |
0 |
150 |
1.5 |
| O-Tentic Origin |
0 |
400 |
4 |
| Water |
9 |
0 |
90 |
Raisins
|
2 |
0 |
20 |
| Anise seeds |
0 |
300 |
3 |
Method
- Mix four minutes slow and eight minutes high or until developed. Blend raisins and anise seeds on slow.
- Dough temperature should be 24 C.
- Bulk fermentation: 30 minutes.
- Scale: 540-gram dough pieces.
- Mould round and give an intermediate proof of 20 minutes. Flatten dough pieces and make indentations with a thin wooden stick. Proof.
- Bake at 230 C, but not less than 200 C, for 35 minutes with steam, if available.
|
