Ingredients:
10000 g Flour type 90% dark
180 g Yeast
200 g Salt
6500 g Water
70 g ImproverSuper Impression
Procedure:
1
Add all the ingredients into the mixer and run for 10’ at slow speed and for 4' at fast speed.
2
The dough should be soft and little sticky.
3
Rest the dough for 30 minutes.
4
Cut, mold and proof at 35° C with 70% humidity for 40’ approx.
5
Bake at 210° C for 40’ approx.
Ingredients
Ingredients:
10000 g Flour type 90% dark
180 g Yeast
200 g Salt
6500 g Water
70 g ImproverSuper Impression
Directions
Procedure:
1
Add all the ingredients into the mixer and run for 10’ at slow speed and for 4' at fast speed.
2
The dough should be soft and little sticky.
3
Rest the dough for 30 minutes.
4
Cut, mold and proof at 35° C with 70% humidity for 40’ approx.
5
Bake at 210° C for 40’ approx.
