PANE MAGGIA
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Bread & Rolls - Artisan - Rustic long Fermentation breads |
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| Recipe No: R184b | ||||||||||||||||||||||||
| USING PANE MAGGIA 50% CONCENTRATE | ||||||||||||||||||||||||
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| Method: | 1. Place all dry ingredients and 75% water into a spiral mixer. 2. Mix on slow speed for 6 minutes adding the last of the water slowly. 3. Mix 20-25 minutes on fast speed or until fully developed. 4. Rest in oiled container for 3-4 hours (covered) at room temperature giving a fold after 2 hours. 5. Place in fridge for 15-18 hours at 6-8°C. 6. Tip onto work bench (do not knock back). 7. Divide into 700 gram pieces. 8. Shape dough piece slightly round to a cob. 9. Place cobs on setter or perforated trays. 10. No proof required. 11. Dust dough surface slightly with Pane Maggia Mix. 12. 4 shallow cuts across the loaves. 13. Preheat oven to 240°C, place bread in oven and reduce temperature to 210°C 14. Steam, bake for 50-60 minutes, open vent after 20 minutes. |
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| Notes: | Using bakers percentages - Percentages on total premix weight | |||||||||||||||||||||||
| Yield: | 13 loaves scaled at 700 grams | |||||||||||||||||||||||