Pane tipo Soffiate Diretto lungo (diretto) (0-00 365/0 405/Malto)

 

Ingredients

Procedure:

Mix all the ingredients for 7-8 minutes at speed 1.
Let rise for 18 hours
Calender the dough for 2-2.30 minutes with a thickness of the cylinder high enough ..
Form the dough pieces of desired weight.
Let rise for 40-50 minutes.
Put in prover for 50-60 minutes at 35 ° C with humidity R. equal to 75/80%.
Bake at very high temperature steam.
Cooking time 17-18 minutes.

 

 

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