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Ingredients

L'AUTENTICO g 5000
water g 3250
fresh yeast g 150

Preparation

Times and temperatures
Temperature of the dough at 26-27°C
Knead time (spiral mixer) 15 minutes
Bulk fermentation 20-30 minutes at 22-24°C.
Resting for 10 minutes at 22-24°C
Proofing for 45-50 minutes at 28-30°C with relative humidity of about 70-80%.
Baking for 20 minutes at 220-230°C for pieces of about 70 grams, 40 minutes at 220-230 for pieces of about 500 grams.
DOUGH: start the dough with 3 kg of water (60% compared to the flour) for 4 minutes on first speed and then 7-8 minutes on second speed. Add the water little by little and keep mixing for another 2-3 minutes.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.

BULK FERMENTATION: place the dough in a bucket previously oiled or dusted with flour, cover with a cloth and let it rest for 20-30 minutes at room temperature (22-24°C)
SCALING: divide the dough into the desired size
PRESHAPING: Roll up creating the desired shape
RESTING: let it rest for 10 minutes
FINAL SHAPING: shape as desired into loaves, baguette, batard, bread balls...
PROOFING: place into the proofer at 28-30°C with relative humidity of 75% for 45-50 minutes.
BAKING: Bake with initial steam at 220-230°C for varying times depending on the size of the dough. During the last 10 minutes open the valve of the oven.

Final composition

ADVICES: Times for the bulk fermentation and for the proofing may differ due to room temperature.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada