Duo Colour Toast

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Mixing Spiral: 5 min 1st speed, 5min 2nd speed.
Dough temperature: 25-26℃
Bulk fermentation: 10 min
Scale: 225g
Flatten the dough to about 5-7mm, freeze for 10-15mins.
Make up: put the doughs on top of each other and roll out at 3mm with 12cm width. Roll like a swirl, cut in the middle in two parts and twist together.
Place in toast mould 450g
Fermentation: 70-80 min at 30℃,80% RH
Before Bake: Close the toast mould lid.
Oven temperature: 230℃ bottom, 200° C top
Baking time: 25-30min

Mixing Spiral: 5 min 1st speed, 5min 2nd speed.
Dough temperature: 25-26℃
Bulk fermentation: 10 min
Scale: 225g
Flatten the dough to about 5-7mm, freeze for 10-15mins
Parts and twist together.
Make up: two put the doughs on top of each other and roll out at 3mm with 12cm width.
Roll like a swirl, cut in the middle in
Place in toast mould 450g
Fermentation: 70-80 min at 30℃,80% RH
Before Bake: Close the toast mould lid.
Oven temperature: 230℃ bottom, 200° C top
Baking time: 25-30min

Complexity level:

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