Rustik Oracolo Bread


Ingredients

In Baker’s Percent: (%)

Method

  1. Mixing Spiral: 5 min at 1st speed, then 5 min at 2nd speed
  2. Dough Temperature: 78-80°F
  3. Bulk fermentation: 120 min ambient temperature
  4. Scale: 600g
  5. Intermediate proof: 30 min ambient temperature
  6. Make Up: Pre-shape baguette form, relax 30 min, then put “as is” in a flour
    dusted wood board
  7. Final Fermentation: Room temperature for 2 hours then 45 minutes at 100°F,
    80% humidity
  8. Decoration before baking: Bread flour dusted, then cross cut
  9. Oven temperature: 450°F
  10. Baking Time: 45 min, 15 seconds of steam