Pane ai Ciccioli Metodo diretto

 

Ingredients:

  • kg. 10      Flour 0 265SX
  • l. 5.5        Water(55%)
  • g. 200      Salt (2%)
  • g. 50        Malto Malt(0.5%)
  • g 100       Sugar (1%)
  • g. 800      Lard(8%)
  • g. 350      Yeast (3.5%)
  • kg. 3.300 Greaves (30%)

Procedure:

Mix all the ingredients for 5 minutes at speed 1 minute and 6 minutes at speed 2. 

Let the dough rest for 35-45 minutes.

Shape the loaves of the desired weight.

Let rise in a proofer for 60-70 minutes at 35 ° C with humidity R. equal to 75/80%. 
 
The cooking time is about 25-35 minutes.