Pane ferrarese (diretto)
- kg. 10 Flour 0 205-00 205/0 235-00235/Base/ 0 Frumenta/0 Frumenta/ 00 Frumenta/00 frumenta
- l. 2.8 Water(28%)
- g. 200 Salt (2%)
- g. 40 Melior/Equilibrio (0.4%)
- g. 1000 Oil Olio d'oliva (10%)
- g. 300 Yeast (3%)
Dissolve the salt in the cold water and put all the ingredients into the mixer. Mix until there is no more flour into the machine.
Form pairs or croissants with a special machine or by hand.
Let rise in cell 45-55 minutes at 35 ° C with humidity R. equal to 75/80%.
Bake at moderate temperatures with little steam.
The cooking time is about 22 minutes.