Group 1
Ingredient
KG
Wheat flour
4.000
Water
3.000
Olive Oil
0.120
Fermdor Active Durum
0.160
Salt
0.080
Total Weight: 7.360
  1. Place all ingredients into spiral mixer. (Except olive oil).
  2. Mix for 4 minutes on slow speed and 8 minutes on  fast speed, adding in Olive oil slowly.
  3. Bulk ferment the dough for 45 minutes in an oiled plastic bucket, folding twice every 20 minutes.
  4. Scale dough at desired weight.
  5. Mould the dough and allow to rest outside in the pan for ± 20 to 30 minutes covered.
  6. Place into a pre-heated oven, heated to 240°C, steam the product well then drop the temperature to 230°C, bake for ±25 minutes opening the damper on the last 10 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery