LE SPIGHE kg 10
water kg 5.5-5.8
yeast g 300
olive oil g 400 (optional)
Kneading time: 4 minutes on first speed and another 8-10 minutes on second speed (spiral kneading machine)
Dough temperature: 26-27°C
Resting: 5-10 minutes at 22-24°C
Weight scaling:80g pieces
Shaping: roll up with long loaf shape
2nd resting: 10 minutes
Moulding: use proper moulds
Rising: 50-60 minutes at 28-30°C with relative humidity of 70-80%
Baking:18-20 minutes at 220-230°C
Kneading -the kneading time of 12-14 minutes refers to spiral kneading machines; those with plunging arms generally require longer times. In any case, continue kneading until a smooth,elastic consistency is obtained.
RESTING - leave the dough to rest at 22-24°C for 5-10 minutes before dividing into the desired pieces.
SHAPING - roll out the dough with long loaf shape.
SECOND RESTING - let rest for 10 minutes before moulding the long loafs with the proper moulds.
RISING- put in rising room at 28-30°C with relative humidity of 70-80% for 50-60 minutes on abundantly flour-dusted boards.
BAKING - at 220-230°C for 18-20 minutes. It is advisable to open the valve towards the end of the baking to allow the products to dry out well.
