Refreshments:
yeast kg 1
Farina bio type 1 kg Blanche
Water lit. 0.5
Dough 14/15 hours after adding
time d 'dough
spiral 6 / 7 minutes 2 ° speed
plunger 12/13 minutes
fork 20/22 minutes
Farina type Blanche 3 kg
Atomized lit. 1.5
Sale gr. 100 (2% of dose)
then do the rest 'dough for about 60 minutes covered with nylon
proceed to make the desired shapes weighing about 600 grams. Of dough, and baking in a proofer at 35 ° C and 85% humidity for 1.30 hours. Without cell to stand at 30 ° C and covered with nylon for at least 2 hours.
Cooking :
oven using the form at a temperature of about 220 ° / 230 ° C with steam, 40/45 minutes About 10 minutes before turning out to open the valves.
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