Pane Biove (indiretto)

 

Ingredients

  • kg. 10 Flour 0 Soffiate
  • lt. 5     Water (50%)
  • g. 100 Yeast(1%)
  • kg 5    Flour 0 235/ 00 235
  • l. 2.8   Water
  • g. 300 Salt
  • g. 75   Malt
  • g. 525 Lard
  • g. 150 Yeast

Procedure:

Knead for 7 minutes at speed 1

Put the dough in a container and let rise at 18-20 ° C for 22-24 hours.

Mix all the ingredients for 8 minutes at speed 1 and 2/3 minutes at speed 2.

Let the dough rest for 20 minutes.

Divide dough in desired weight.

Cover with plastic sheeting, or put in  prover for 60-70 minutes at 35 ° C with humidity R. equal to 75/80%.

Cut in half with a special mold.

The cooking time varies depending on the size; from 20 to 40 minutes.