Cost Breakdown

Critical Success Points

• • Perform the window‑pane test to ensure gluten development.
• • Cold retardation in the fridge for 3‑6 hours for flavor and easier handling.
• • Final proof at ~27°C for 2 hours to achieve proper rise.
• • Baking at 190°C for exactly 15 minutes to avoid over‑browning.

Safety Warnings

• • Handle hot oven trays with oven mitts.
• • Knife and dough cutter are sharp; cut away from your body.
• • Do not let the dough sit too long at room temperature if the environment is warm (risk of over‑fermentation).