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Focaccia with Starenio

lagana

Ingredients:
 10000 g Flour Starenio
 200 g Sugar
 200 g Yeast
 180 g Salt
 6000 g Water
 300 g Oil
Procedure:
1

Mix all the ingredients to well-developed dough for 6’ at slow speed and 4' at fast speed.
The dough should be soft and little sticky.

2

Rest for 20 minutes. Then cut and mold heads and let them rest for 30 minutes.

3

Fold out the focaccia, garnish them with sesame and proof at 35° C with 70% H for 35’ (approx.).

4

Bake at 210° C for 30’ approx.

Σημείωση:
5

Because of the sugar content, the color may be brighter and therefore we must decrease the oven temperature.

Nutrition Facts

0 servings

Serving size

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