Ingredients:
8000 g Flour Sosoft
2000 g Flour Super REX
300 g Sugar
300 g Yeast
200 g Salt
50 g Super Impression
5800 g Water
500 g Margarine
Procedure:
1
Pour all the ingredients into the mixer and knead for 6 minutes on slow speed and 4 minutes on high speed.
2
Let the dough rest for 20 minutes
3
Then cut, shape into balls and leave for 20' to rest
4
Then open the dough and place them in the stofa for proofing for about 45' at 35°C with 75% humidity.
5
Bake at 210°C for about 35'.
Ingredients
Ingredients:
8000 g Flour Sosoft
2000 g Flour Super REX
300 g Sugar
300 g Yeast
200 g Salt
50 g Super Impression
5800 g Water
500 g Margarine
