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Ingredients:
 350 g Yeast
 6000 g Water ( 10° C)
PROCEDURE:
1

Put all the ingredients into the mixer and knead at low speed for 4 minutes and 7 minutes on high.

2

Let the dough rest for 20 minutes.

3

Cut into pieces of 120 gr. for buns and 450gr. for breads. Shape rolls and small oblong loaves and place on trays.

4

Coat with Farina Zero.

5

Proof for 40 minutes at 35 ° C and 77 % humidity.

6

Bake at 220 ° C with a little steam for 25 minutes.

Ingredients

Ingredients:
 350 g Yeast
 6000 g Water ( 10° C)

Directions

PROCEDURE:
1

Put all the ingredients into the mixer and knead at low speed for 4 minutes and 7 minutes on high.

2

Let the dough rest for 20 minutes.

3

Cut into pieces of 120 gr. for buns and 450gr. for breads. Shape rolls and small oblong loaves and place on trays.

4

Coat with Farina Zero.

5

Proof for 40 minutes at 35 ° C and 77 % humidity.

6

Bake at 220 ° C with a little steam for 25 minutes.

Notes

Bread and buns

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