Ingredients:
6000 g Flour STARENIO
4000 g Flour Malt & Grain
20 g Salt
200 g Yeast
6300 g Water
16520 g TOTAL
Procedure:
1
Dough temp: 26o C
2
Mixing time: 6 minutes slow + 8 minutes fast
3
Resting time: 20 minutes
4
Scaling weight: 600 gr. for 500 gr. bread
5
Processing: after shaping put the dough in a proofing basket or on a proofing board, as topping you can use Starenio flour or mixed seeds
6
Final proofing time: about 50 minutes
7
Baking temp.: start at 240° C decreasing to 220° C
8
Baking time: about 40 minutes
Ingredients
Ingredients:
6000 g Flour STARENIO
4000 g Flour Malt & Grain
20 g Salt
200 g Yeast
6300 g Water
16520 g TOTAL
