Duo Colour Toast


Working Method
  • Mixing Spiral: 5 min 1st speed, 5min 2nd speed.
  • Dough temperature: 25-26℃
  • Bulk fermentation: 10 min
  • Scale:
  • Intermediate proof:
  • Make up: put the doughs on top of each other and roll out at 2mm with 40cm width. Roll like a swirl, cut in the middle in two parts and twist together. Cut pieces of 450g and place in toast mould
  • Fermentation: 60 min at 28℃,80% RH
  • Before Bake:
  • Oven temperature: 230℃
  • Baking time: 30min

About this recipe

Complexity level: