PULLMAN BREAD
![](/IRCA/Recipes/image/53846/image-thumb__53846___auto_b492ef3e91c9043ccd499cc4b73eae8d/PANE%20IN%20CASSETTA_PANE%20GRANO%20ITALIANO%20%283%29.jpg)
Ingredients
L'AUTENTICO | g 5000 |
water | g 3000 |
olive oil | g 200 |
fresh yeast | g 150 |
Preparation
Times and temperature
Dough temperature at 26-27°C
Knead time (spiral mixer) 15 minutes
Resting for 10 minutes at 22-24°C
Proofing for 1 hour at 28-30°C with relative humidity of about 70-80%
Baking for 25 minutes at 220-230°C for pieces of about 500 grams.
DOUGH: knead all the ingredients for 4 minutes on first speed and for 11 minutes on second speed. Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
RESTING: let it rest for 10 minutes.
SCALING: for 10x10x20 moulds cut the dough into 500 grams pieces.
SHAPING: roll out the dough into oblongs of about the length of the pans. Place them on previously oiled pans with the closure on the bottom.
PROOFING: place in the proofer at 28-30°C with relative humidity of 75% for about 1 hour.
BAKING: bake with initial steam at 220-230°C for about 25 minutes. During the last 10 minutes open the valve of the oven.
Unmould and let it cool over a grill.
ADVICES: Times for the bulk fermentation and for the proofing may differ due to room temperature.
Pastry Chef, Chocolatier and Baker