GRAN RUSTICO |
3.000g |
water |
2.550g |
NATUR ACTIV |
120g |
flour |
750g |
OROMALT |
50g |
salt |
12g |
FIRST DOUGH
Ingredients
Preparation
Times and temperatures
Dough temperature at 26-27°C
Knead time (spiral mixer) 5-6 minutes
Proof at 18-20°C for 15-16 hours. The next morning the dough should have triplicated its volume.
SECOND DOUGH
Ingredients
Preparation
Times and temperatures
Dough temperature at 26-27°C
Knead time (spiral mixer) 12-15 minutes
Bulk fermentation at 28-0°C for 1 hour
Scale into 400g pieces
Shape into loads and place over floured cloths, and then leave them to proof.
Proof at 26-28°C for 70-90 minutes.
Bake for 25 minutes at about 220-230°C.
Final composition
DOUGH: start the second dough with all the ingredients and just 400g of water for 1 minute on first speed. Knead for another 3-4 minutes on second speed, add the remaining water little by little and keep kneading for 8-11 minutes.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
PROOF: let it proof for 1 hour at 28-30°C giving a fold after 30 minutes.
SCALE: scale the dough into 400g pieces, roll them up gently into loads and place them over well-floured trays.
PROOF: place to proof at 28-30°C for 70-90 minutes.
BAKE: overturn the loads over the trays and stretch slightly. Bake with initial steam at 220-230°C for 23-25 minutes. During the last 5-7 minutes open the valve.
ADVICES:
- Times for the proofing may differ due to room temperature.
- After the scaling process is possible to place the loads into floured boxes and store them in the fridge at 5°C for at least 6 hours and a maximum of 20-22 hours.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
