Multigrain Pavé

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Mixing spiral		10 min in first speed and 3 min in second speed.
Dough temperature		24°C
Bulk fermentation		1 hr at ambient temperature, covered with plastic.
Scaling		Cut rectangles of 550 g and place them on a floured dough cloth.
Final fermentation		16 hrs at 12°C and 80% humidity.
Decoration before baking		Cut in diamond shape.
Baking		2 min at 250°C. Then, 30 min at 230°C. With 300 ml steam.

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