Pane tipo Biove (diretto)

 

Ingredients

  • kg 10  Flour 0 260SX/0 265SX
  • l. 5      Water (50%)
  • g. 200 Salt ( 2%)
  • g. 350 Lard
  •  g. 350 Yeast

Procedure:

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.