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preparation for hard wheat bread with oats, barley, wheat germ and milk.
semifinished product for the preparation of cereals bread.
PAN DEL BORGO kg 10
Water kg 5.5 - 5.7
Yeast g 300
Olive Oil k g 400
Kneading time (spiral kneading machine):4 minutes on first speed and another 8 minutes on second speed
Dough temperature: 26-27°C
Resting: 5 - 10 minutes at 22-24°C
Weight scaling: from 80 to 100g pieces
Shaping: roll up with long loaf shape
2nd resting: 10 minutes
Moulding: as desired with decoration moulds
Rising: 50-60 minutes at 28-30°C with relative humidity of 70-80%
Baking: 20 minutes at 220-230°C
KNEADING: the kneading time of 15 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 up with long loaf shape. 2ND RESTING: leave to rest for 10 minutes before moulding. LEAVENING: in a rising room again at 28-30°C with relative humidity of 70-80% for 50-60 minutes. If a more savoury product is desired, leave to rest on aboundantly flour-dusted boards. BAKING: bake at 220-230°C for 20 minutes. It is advisable to open the valve towards the end of the baking to allow the products to dry out well.
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