Ingredients:
7000 g Flour Sicalisio
3000 g Flour Soft 55%
100 g Improver Super Impression
250 g Yeast
200 g Salt
200 g Oil
6000-6300 g Water
200 g Sugar
PROCEDURE:
1
Mix all the ingredients to well-developed dough for 8’ at first speed and 4' at the second
speed.
2
Cut, mold and proof at 35-38° C with 70-80% H for 45-60’. Bake with steam at 200° C for 45’ approx.
Notice:
• We can add 5-25% of sourdough for more flavor and aroma.
Ingredients
Ingredients:
7000 g Flour Sicalisio
3000 g Flour Soft 55%
100 g Improver Super Impression
250 g Yeast
200 g Salt
200 g Oil
6000-6300 g Water
200 g Sugar
Directions
PROCEDURE:
1
Mix all the ingredients to well-developed dough for 8’ at first speed and 4' at the second
speed.
2
Cut, mold and proof at 35-38° C with 70-80% H for 45-60’. Bake with steam at 200° C for 45’ approx.
Notice:
• We can add 5-25% of sourdough for more flavor and aroma.
