Ingredients:
3000 g Flour Pane Capricciosa
7000 g Flour Farina Zero
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:
3000 g Flour Pane Capricciosa
7000 g Flour Farina Zero
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.
