Instructions
- Knead for 5' on 1st speed and for 5' more on 2nd
- Rest the dough for 90' in covered bowl
- Cut in desired weight, mold, flour and put in bamboo baking tin
- Ferment (35°C with 65% moisture) until fluffy
- Turn over, score in the middle and bake at 210°C with some steam for 50'.
