PANE & LATTE |
farina |
acqua |
lievito |
DOUGH
Ingredients
Preparation
Knead all the ingredients until the dough is smooth and well-combined.
Let the dough rest for 10-15 minutes at 22-24°C.
Divide the dough into 50g portions and roll them up tigh into a round or oval shape.
Slightly flatten them, then move them onto baking trays or into proper moulds.
Transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 50-60 minutes.
Final composition
Bake at 220-230°C for about 10 minutes.
Before baking, we suggest to brush the buns with beaten egg to provide them with a nice shiny gloss.
Brush the small focaccias with olive oil.
For what concerns the hot dog buns and the burger buns, it is necessary to provide humidity during the baking.
IRCA products in the recipe
BAKERY
