loader image
Category
Ingredients:
 10000 g FlourPanadero
 200 g Salt
 180 g Yeast
 7000 g Water
Procedure:
1

Dough temp: 25 - 27o C

2

Mixing time: 5 minutes slow + 10 minutes fast (until the dough gets glossy)

3

Resting time: 60 minutes in a plastic oiled bowl covered with a towel.

4

Dough weight: 700 g

5

Preparation: Cut on floured table and form softly to loaves.

6

Proof time: 45 - 50 minutes
Before baking, turn around the breads and cut them round with a knife.

7

Baking temp.: 215o C. Apply steam at insertion into oven. Open the damper after 10 minutes and let the temperature drop to 200o C.

8

Baking time: 45 minutes

Ingredients

Ingredients:
 10000 g FlourPanadero
 200 g Salt
 180 g Yeast
 7000 g Water

Directions

Procedure:
1

Dough temp: 25 - 27o C

2

Mixing time: 5 minutes slow + 10 minutes fast (until the dough gets glossy)

3

Resting time: 60 minutes in a plastic oiled bowl covered with a towel.

4

Dough weight: 700 g

5

Preparation: Cut on floured table and form softly to loaves.

6

Proof time: 45 - 50 minutes
Before baking, turn around the breads and cut them round with a knife.

7

Baking temp.: 215o C. Apply steam at insertion into oven. Open the damper after 10 minutes and let the temperature drop to 200o C.

8

Baking time: 45 minutes

PANADERO BREAD

Άλευρα συνταγής:

Recipe Flour:

Περισσότερες συνταγές:

More recipes:

Visual Portfolio, Posts & Image Gallery for WordPress