Mix all Ingredients for 30 minutes slow, add instant yeast to the dough during the last 5 minutes of the mixing time and keep the dough temperature at max. 32° C.
Cover the dough and start the bulk fermentation for 120 minutes.
After bulk fermentation, Scaling dough 400 grams piece.
Roll the dough out to a cylinder of 50 cm in length. Wrap the dough in greased aluminium foil. Place onto a baking tray.
Allow the dough to final proof for 100 – 120 minutes.
The Oven should have a temperature of 180° C when you put the Canape’s in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect.
After approximately 5 minutes of baking decrease the temperature to 140° C and bake the Canape’s for 50 – 60 minutes or a core temperature of 96° C.
Once cooled, unwrap from the aluminium foil and slice to 1cm thick.
