28 Mar 2019
Ingredients
Dough ingredients
- 1000 g - 100% - of Flour
- 600 g - 60% - of Water
- 25 g - 2,5% - of Salt
- 2 g - 0,2% - of Yeast
- 20 g - 2% - of Sapore Oracolo*
Total dough: 1827 g (5 pieces)
Dough weight / Piece in g: 350 g
*Puratos product
Working Method
Dough
- Mixing Spiral: 10 min 1st speed + 3 min 2nd speed.
- Dough Temperature: 24°C.
- Bulk fermentation: 40 min.
- Divide: One fold.
- Intermediate proof: 20 min. ambient temperature.
- Make Up: Shape lightly than put in a cloth.
- Final Fermentation: 16 hours at ambient temperature.
- Decoration before baking: Polka
- Oven temperature: 220°C
- Baking time: 50 min
