PANRUSTICO 10 kgs
Water 5 kgs
Yeast 300 gs
Mixing time (spiral kneading machine) 4 minutes on first speed and another 8-10 minutes on second speed
Dough temperature 26-27°C
Proofing 15-20 minutes at 22-24°C
Scaling weights pieces from 70 to 500 grams
Rising 45-50 minutes at 28-30°C with relative humidity of 70-80%
Baking: 20 minutes at 220-230°C
(for sizes of 70 grs)
50 minutes a 220-230°C
(for sizes of 500 grs)
KNEADING: Knead until the dough is smooth and elastic
RESTING TIME: let rest for 15-20 minutes at 22-24°C and divide in the desired pieces.
SHAPING: roll up the dough tightly shaping round or long loaves.
RISING: put in rising room at 28-30°C and relative humidity of 70-80% for about 50-60 minutes. If you desire a “rustic” product place on well flour dusted boards.
BAKING: it is advisable to open the valve when the baking is near to the end in order to let the bread dry well.
