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Ingredients:
 7000 g Flour NTEMI
 400 g Fresh yeast (or dry yeast)
 5300 g Water
 15700 g TOTAL
Procedure:
1

Dough temperature: 27-28o C

2

Mixing time: 5 minutes at slow + 7 minutes fast speed (spiral mixer)

3

Resting time: 15-20 minutes

4

Scaling weight:
for 500 g loaves 580g,
for rolls 70 g (2100 g per head = 30 pieces),
for sticks 350 g dough weight

5

Shaping-decoration: Mould dough pieces, decorate topside with seeds and flakes and set up on trays

6

Proof time: 40-50 min. Before baking, cut bread surface.

7

Baking: With steam, bread 30 minutes at 230°C, rolls & sticks 20 minutes
at 240°C

Ingredients

Ingredients:
 7000 g Flour NTEMI
 400 g Fresh yeast (or dry yeast)
 5300 g Water
 15700 g TOTAL

Directions

Procedure:
1

Dough temperature: 27-28o C

2

Mixing time: 5 minutes at slow + 7 minutes fast speed (spiral mixer)

3

Resting time: 15-20 minutes

4

Scaling weight:
for 500 g loaves 580g,
for rolls 70 g (2100 g per head = 30 pieces),
for sticks 350 g dough weight

5

Shaping-decoration: Mould dough pieces, decorate topside with seeds and flakes and set up on trays

6

Proof time: 40-50 min. Before baking, cut bread surface.

7

Baking: With steam, bread 30 minutes at 230°C, rolls & sticks 20 minutes
at 240°C

Bread, rolls & sticks

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