10’ 1st speed, adding half of the sugar after 5’ and the other half after 7’30. Add the Mimetic Incorporation and mix again 9’ slow. Add the inclusions and mix 1’ slow.
Dough °C
24°C
Bulk Fermentation
30’ at ambiant temperature
Scaling and Pre-shaping
Divide dough pieces of 50gr and pre-shape round
Shaping
Shape round and placce on a full tray previously greased.
Final Fermentation
2h30 at 28°C and 80% humidity
Decoration
Glaze with Sunset Glaze Easy Plus.
Baking
In the deck oven at 230-215°C for 7’
After Baking
When the core temperature is at 36°C, pack in the plastic bag
Final
Whip the Ambiante cream and pipe in the maritozzo, dust some Belcolade Cacao Powder
