PANE PIZZA & FOCACCIA GLUTEN FREE |
acqua |
lievito |
sale fino |
olio extra vergine di oliva |
Dough temperature at about 30°C.
-Mix all the ingredients at medium speed in a planetary mixer fitted with paddle for 5 minutes.
-Break the dough in the desired dimension depending on the mould used and roll it in corn or buckwheat flour.
-Place the dough into the mould for panettone previously greased with oil or sprayed with a gluten free baking release spray
-Place it in the proofer room at 30°C for about 1 hour.
-Bake at 220°C (variable timing based on the dimension of the dough, for a 700gr panettone bake for about 40 minutes).
-Indications for the moulds: for a 1kg mould is suggested to weight 700gr of dough.
ADVICES:
-Water temperature must be at 37°C to have best workability, growth and proofing of the final product.
-It’s possible to add to the basic recipe 100 grams of corn or buckwheat flour.
IRCA products in the recipe
BAKERY
