Ingredients:
10000 g FlourStarenio
100 g Improver Super Impression
200 g Salt
200 g Yeast
6500 g Water
17000 g Total
Procedure:
1
Add all the ingredients in the mixer and run for 5’ at first speed and about 8' at second speed.
2
Proof at 35-38° C with 70-80% humidity for 45-60’ .
3
Bake at 220° C for 35’ (approx.).
Ingredients
Ingredients:
10000 g FlourStarenio
100 g Improver Super Impression
200 g Salt
200 g Yeast
6500 g Water
17000 g Total
Directions
Procedure:
1
Add all the ingredients in the mixer and run for 5’ at first speed and about 8' at second speed.
2
Proof at 35-38° C with 70-80% humidity for 45-60’ .
3
Bake at 220° C for 35’ (approx.).
