BREAD
INTEGRAL 10 kgs
Water 6-6.5 kgs
Yeast 0.4 kgs
Kneading time (spiral kneader) about 15 minutes
Dough temperature 26-27°C
Resting time 10-15 minutes at 22-24°C
Scaling weights pieces from 70 to 400 grams
Leavening 40-50 minutes at 28-30°C with relative humidity of 70-80%
Baking 20 minutes at 210-220°C for pieces of 70 grams
40 minutes at 210-220°c for pieces of 400 grams
KNEADING: the kneading time of 15 minutes refers to spiral kneading machines; arms plunging ones require more time; knead in any case reaching a smooth and elastic dough.
RESTING TIME: let the dough rest for 10-15 minutes at 22-24°C and then divide in the desired pieces.
LEAVENING: put in rising room at 28-30°C with relative humidity of 70-80% for 40-50 minutes.
BAKING: 20 minutes at 210-220°C for pieces of 70 grams and 40 minutes at 210-220°C for pieces of 400 grams. It is advisable to open the valve when the baking is near to the end to allow the bread to dry well.
FLAT BREAD (FOCACCIA)
INTEGRAL 10 kgs
Water 6-6.5 kgs
Olive oil 0.5 kgs
Yeast 0.4 kgs
Knead all ingredients for about 10 minutes and reaching a smooth dough. Let rest the already weighed pieces (1-1,2 kgs for pans of 40 x 60 cms) on oiled pans for 15-20 minutes at 22-24°C. Press the dough uniformly on the pan and put in rising room at 30°C with relative humidity of about 80%.
Before baking press again with fingers, sprinkle with olive oil, salt and decorate with rosemary at will. Bake at 230°C for 15-20 minutes.
NOTICE: the resting and leavening times can be modified according to the temperatures verified during production.
