Pan mattino (indirect)

 

Ingredients:

 Procedure:

Knead for 7 minutes at speed 1
Put the dough in a container and let rise at 18-20 ° C for 16-18 hours. Mix all the ingredients for 5 minutes at speed 1 and 6 minutes at speed 2.
Let the dough rest for 30 minutes.
Produce parts of 50-60 gr.
Put in a proofer for about 60 minutes at 35 ° C with humidity R. equal to 75/80%.
Bake at moderate temperature.
Cooking time: 10/12 minutes.

 

 

 

 

frumentamanitoba15kg
FRUMENTA 00 - tipo "manitoba" 15kg > vai alla scheda
FRUMENTA 25Kg manitoba copia
FRUMENTA 00 - type " manitoba" 25kg > vai alla scheda