Register now or log in to join your professional community.
Built the starter -12 Hours
at4-Hours intervals Mix and ferment first dough -12 -Hours Mix final dough -30 mimutes First fermentation of final dough -1 Hours ; with fold at30 minutes , Diveide , rest , and shape -25 minutes proof -5-6 hours at45C, or12-hours at room temprature bake -35-40 minuts
Do you need help in adding the right keywords to your CV? Let our CV writing experts help you.
