Spent Grains Batard

15

Discover

Mixing	5 minutes slow, 4 minutes fast
Dough Temperature	25°C
1st Bulk Fermentation	30 minutes, fold roll
2nd Bulk Fermentation	30 minutes
Scale	600g for batard, 60g for rolls and make up slightly
Intermediate Proof	25 minutes
Make up	Make batard and rolls
Final Fermentation	45-60 minutes in the proof box at 31°C, 82% R.H.
Decoration before baking	Dust with flour and score
Oven Temperature	220-230°C, steam 3 seconds
Baking Time	25-35 minutes (25 minutes for rolls)