| Mixing Yudane dough | L5 mixing with boiling Juice(70℃～） |
|---|---|
| Mixing | 3min. 1st speed 8min. 2nd speed add Yudane 2min. 1st speed add water 2min. 1st speed |
| Dough tempature | 25℃ |
| Bulk fermentation | 60min |
| Scale | 180ｇ |
| intermediate proof | 30min. |
| Flatten dough | |
| Final Fermentation | 60min. 30℃ 80%R.H. |
| Before Baking | Brush with olive oil. Push by hand. And topping on Green Olive, Black Olive and Rosemarry. Topping Becon and black pepper |
|---|---|
| Oven Temperture | 230/220℃ with steam |
| Baking Time | 18min. |
| After Baking | Brush with olive oil. And topping on salt. And Pipping with Harmony Sublimo Neutre with Balsamic vinegar |
