farina di segale |
farina di grano tenero |
acqua |
YORK EVOLUTION |
sale |
NATUR ACTIV |
- Kneading time (spiral kneading machine): 10-12 minutes- Resting: 1 hour at room temperature (20-22° C)- Place the dough into a tub in the refrigerator (5° C) for 12-14 hours- Remove from t
Ingredients
rye flour
300g
white bread flour - (230-250W)
2000g
water
1600-1700g
YORK EVOLUTION
20g
salt
45g
130g
Preparation
Warning: the dosage of water varies according to the flour absorption.
IRCA products in the recipe
BAKERY
