PANE PIZZA & FOCACCIA GLUTEN FREE |
1000g |
water |
900g |
yeast |
50g |
salt |
25g |
extra virgin olive oil |
100g |
Procedure
Ingredients
PANE PIZZA & FOCACCIA GLUTEN FREE
1000g
water - at 37°C
900g
yeast
50g
salt
25g
extra virgin olive oil
100g
Preparation
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.