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LE SPIGHE

Description

Bread mix suitable for straight dough bread-making method, designed to make tasty and delicious bread made from ancient whole grains of wheat family, such as buckwheat and spelt, enriched with sesame, durum wheat flour and powdered sourdough.

Product details

COD 01080448

DIRECTIONS FOR USE

LE SPIGHE kg 10
water kg 5.5-5.8
yeast g 300
olive oil g 400 (optional)
Kneading time: 4 minutes on first speed and another 8-10 minutes on second speed (spiral kneading machine)
Dough temperature: 26-27°C
Resting: 5-10 minutes at 22-24°C
Weight scaling:80g pieces
Shaping: roll up with long loaf shape
2nd resting: 10 minutes
Moulding: use proper moulds
Rising: 50-60 minutes at 28-30°C with relative humidity of 70-80%
Baking:18-20 minutes at 220-230°C
Kneading -the kneading time of 12-14 minutes refers to spiral kneading machines; those with plunging arms generally require longer times. In any case, continue kneading until a smooth,elastic consistency is obtained.
RESTING - leave the dough to rest at 22-24°C for 5-10 minutes before dividing into the desired pieces.
SHAPING - roll out the dough with long loaf shape.
SECOND RESTING - let rest for 10 minutes before moulding the long loafs with the proper moulds.
RISING- put in rising room at 28-30°C with relative humidity of 70-80% for 50-60 minutes on abundantly flour-dusted boards.
BAKING - at 220-230°C for 18-20 minutes. It is advisable to open the valve towards the end of the baking to allow the products to dry out well.

Allergens / Contaminations

ALLERGENS

  • Cereals
  • Sesame

CONTAMINATIONS

  • Soybeans
  • Milk
  • Sesame

Technical Denomination

semifinished product for bakery.