Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Bright
0.060
Fermdor Durum
0.020
Lecitem 1000
0.020
Fresh yeast
0.016
Salt
0.020
Water
0.720
Fermdor W Germ Liquid
0.040
Total Weight: 1.896

Method

1. Mix for approximately 8-10 minutes slow and 3-5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 450g, mould into round or long shape and place them, with the seal on top, into proving baskets, which are heavily dusted with semolina flour.

Direct
5a. Prove for 120 minutes at 25-28°C, then 120 minutes at 5-8°C, both at controlled temperatures and covered with plastic.

Overnight
5b. Prove: 15-18 hours at a controlled temperature of 5°C, covered with plastic.

6. Cut the round dough pieces four times laterally and long dough pieces one time at a 45° angle.
7. Bake: 230-240°C, falling to 200°C for 30-40 minutes, with steam.
8. Pull out damper after 15 minutes.

Yield

4 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Bright
0.060
Fermdor Durum
0.020
Lecitem 1000
0.020
Fresh yeast
0.016
Salt
0.020
Water
0.720
Fermdor W Germ Liquid
0.040
Total Weight: 1.896

Method

1. Mix for approximately 8-10 minutes slow and 3-5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 450g, mould into round or long shape and place them, with the seal on top, into proving baskets, which are heavily dusted with semolina flour.

Direct
5a. Prove for 120 minutes at 25-28°C, then 120 minutes at 5-8°C, both at controlled temperatures and covered with plastic.

Overnight
5b. Prove: 15-18 hours at a controlled temperature of 5°C, covered with plastic.

6. Cut the round dough pieces four times laterally and long dough pieces one time at a 45° angle.
7. Bake: 230-240°C, falling to 200°C for 30-40 minutes, with steam.
8. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery