COMPOSITION EQUIPMENT NEEDED

FLOUR 500 OR IY POOLISH B BOWL 340 1 MEASURING JUG 1

HIGH-GLUTEN STARTER
OIL IY SCRAPER 1 ROLLING PIN 1

TRAY 1 BAKING PAPER 1

ITEM EPQ

FLOUR TIP 500 OR HIGH-GLUTEN 0.625 KG

IODIZED SALT 0.020 KG

POOLISH STARTER 0.570 KG

WATER (ROOM TEMPERATURE) 0.340 KG

YEAST 0.005 KG

PROCEDURE

1. PLACE FLOUR, SALT AND YEAST INTO A MIXER BOWL AND MIX USING THE DOUGH
HOOK
2. ADD WATER, ½ AT FIRST AND THEN LITTLE BY LITTLE
3. KNEAD ON LOW SPEED FOR 2 MIN. THEN MEDIUM SPEED FOR 4 MIN.
4. PLACE ON AN OILED TABLE AND LEAVE TO PROOF AT 24 DEGREES
BULK FERMENT FOR 40 MIN., FOLD GENTLY (ALMOST DOUBLED)
FERMENT FOR 30 MIN., FOLD GENTLY
FERMENT FOR ANOTHER 20 MIN.
5. SCALE INTO 225 GR. PIECES
6. REST COVERED WITH CLOTH FOR 10-15 MIN. TO RELAX THE DOUGH
7. FINAL SHAPING: FOLD AND SET ON FLOURED BAKING TRAYS
8. PROOF (24*/70%) FOR 30 MIN.
9. SCORE AND BAKE
10. BAKING: 230 DEGREES PREHEATED OVEN
11. LOAD, WAIT TO BRING BACK THE TEMP. TO 220*
12. STEAM QUICKLY
13. COOK AT 210* FOR 12 MIN.