Brod & Taylor FP-101 Manual De Instrucciones página 72

Slash and Bake with Steam at 450F / 232C. Gently invert the loaf onto
parchment or a floured peel. Brush excess flour from the top and sides of
the loaf. Using a baker's lame or serrated knife, slash in two long, slightly
angled lines.
Slide the bread onto the hot pizza stone and steam the oven or cover
the loaf. Bake for about 40 minutes, until the crust turns deep golden
brown and the internal temperature reaches at least 200F / 93C. After 20
minutes of baking, rotate the loaf to facilitate even browning and remove
the cover or steam pan. Cool to lukewarm before slicing.
Overall Formula
Unbleached flour, about 12% protein
Whole wheat flour
Whole rye flour
Water
Salt
Page 72
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Grams
400
55
20
328
8.6
Ounces Baker's %
14.1 84.3%
1.9 11.6%
0.7 4.1%
11.6 69.1%
0.3 1.8%