Included dried sourdough will enhance flavour, aroma and digestibility. The mix can be used in two different ways: according to the traditional recipe, the dough needs to rest in the fridge for a leavening time of 16/20 hours, as an alternative, you can follow the quick method, with a 2-3 hour rise in the dough proofer. Both produce outstanding results. In order to improve production efficiency, you can freeze your products after pre-baking, otherwise you can just store it room temperature as well. Great adaptability to any available equipment (refrigerator, dough proofer, retarder-proofer, etc.).
Contains dried sourdough
Special pizza & focaccia powdered mix, easy to combine with other ingredients. 50% concentrate, it allows you to personalize your own dough by adding other IRCA mix or flours of your choosing. Ready-to-use, it doesn't need a first dough and will please you with guaranteed results over time. Due to the long rising time, your products will be characterized by a long-lasting texture and perfect to be consumed even without heating.
mix in powder for focaccia and pizza "Romana" style.
semifinished product for focaccia and pizza "Romana" style.
Focaccia Romana Sfizio Crock
INGREDIENTS
Sfizio Crock________________________________________g 1.000
wheat flour (200/220 W)_____________________________g 1.000
Salt________________________________________________g 30
Yeast_______________________________________________g 10
Extra virgin olive oil______________________________g 30
Water_______________________________________________g 1.400/1.500*
*water quantity can change depending on quality of flour
Mixing time
(spiral kneading machine) 4 minutes on first speed and another 8-10 minutes on second speed
Dough temperature 25-26°C
Proofing 60 minutes at 25-26°C
Scaling weights 800/900 grams
Rising 16 hrs at 5°C, after 60 mins at 24-25°C, then 120 mins at 28°C
Baking around 9 minutes at 260-270°C, giving steam
KNEADING: around 16 minutes (referred to spiral kneading machines). Start kneading all the ingredients with just 1 liter of water; when the dough is formed and presents a good elasticity, add the remaining water in 3/4 shots making sure that it is completely absorbed. Knead in any case until you get an elastic dough.
RESTING TIME: put the dough in a greased box and let rest for 60 minutes at 25-26°C.
SHAPING: divide in the desired pieces, roll up the dough shaping oval loaves and place them in a greased box .
RISING: put the dough at 5°C for 16 hours. The next day, place it at 24-25°C for 60 minutes so they can get warmer, then put it in a proofing chamber at 28°C for 120 minutes.
FORMING: Place a loaf upside down on a table abundantly floured with durum wheat semolina and dust the surface too. Thin and stretch the dough using your fingers in order to obtain a rectangular shape.
BAKING: remove the flour in excess and place the dough on a bread peel, drizzle with extra virgin olive oil and salt and bake for 9 minutes at 260/270 ° C.
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