Ingredients:
7000 g Flour DURASOFT
3000 g Pane Capricciosa
400 g Fresh yeast (or dry yeast)
6000 g Water
PROCEDURE:
1
Dough temp: 26-27o C
2
Mixing time: 2 minutes slow + 7 minutes fast
3
Resting time: 10 minutes
4
Dough weight:
500 g for bread
2100 g for rolls
5
Cut & mold: 10 minutes
6
Proof: 50 minutes
7
Baking temp.: 230o C
8
Baking time: 25 minutes
Ingredients
Ingredients:
7000 g Flour DURASOFT
3000 g Pane Capricciosa
400 g Fresh yeast (or dry yeast)
6000 g Water
Directions
PROCEDURE:
1
Dough temp: 26-27o C
2
Mixing time: 2 minutes slow + 7 minutes fast
3
Resting time: 10 minutes
4
Dough weight:
500 g for bread
2100 g for rolls
5
Cut & mold: 10 minutes
6
Proof: 50 minutes
7
Baking temp.: 230o C
8
Baking time: 25 minutes
