Preparation
Ingredients
- Soy 1000g
- Yeast 40g
Preparation
Knead for 5 minutes at low speed and 5 minutes at high speed. Let rest for 15–20 minutes. Portion into 250 g pieces. Degas, shape, and place on a baking tray or frame. Proof in a proofer at 30°C with 75% humidity for 75–90 minutes. Score the surface. Bake at 200°C for 25 minutes with initial steam.
