Savory snack with vegetable filling and bacon
Ingredients
Ingredients
A method of preparing
1
Parameters
Kneading time: 3 min slow speed + 10 min fast speed
Dough temperature: 24 - 25°C
Dough piece weight: 0,15 kg
Bulk fermentation: 60 min in the cold room (after 30 min, fold the dough in three)
Final proof: 25 - 30 min
Baking temperature: 230°C with steam
Baking time: 16 - 17 min
