VITAMAIS EASY BREAD
VITAMAIS EASY kg 10
Water kg 4.5-5
Yeast g 300
Kneading time: 4 minutes on first speed and another 8-10 minutes on second speed (with spiral kneading machine)
Dough temperature: 26-27° C
Resting time: 10-15 minutes at 22-24° C
Weight Scaling:60g to 300g pieces
Shaping: roll as desired
Leavening:50-60 minutes at 28-30° c with a 70-80% relative humidity
Baking: 20 minutes at 220-230° C for 60g pieces, 30 minutes for 300g pieces.
KNEADING: 12-14 minutes kneading time refers to spiral kneading machines, those with plunging arms require a longer time; anyhow continue kneading until you obtain a smooth and elastic dough.
RESTING TIME: allow the dough to rest for 10-15 minutes at 22-24° C and divide it in the desired parts.
SHAPING: roll in order to form loaves of the desired shape, then decorate with MAIS DECO’.
LEAVENING: place in a leavening chamber at 28-30° C with a 70-80% relative humidity for 50-60 minutes.
BAKING: 18-20-minutes at 220-230° C. We suggest you open the valve towards the end of the baking process in order to allow the bread to dry properly.
