Pane ferrarese (indiretto)

 

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.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.

 

 

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