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Lagana

lagana

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'.

Nutrition Facts

0 servings

Serving size

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