KNEADING TIME: Knead for 7 minutes on low speed, then for 3 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26 °C (79 °F)
DOUGH RESTING: Let the dough rest for about 30 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30 °C (86 °F) with 80% humidity.
LEAVENING: Let the dough rise for about 60 minutes, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30 °C (86 °F) with 80% humidity. Place on micro-perforated trays without parchment paper.
BAKING: Bake at 170 °C (338 °F)for about 20 minutes with steam, then continue for the last 10 minutes with the vent open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
