BRAD ROLL WITH PEGASO

Source: https://www.meranermuehle.it/rcp_recipe/brad-roll-with-pegaso

Total time

2 Hours 15 Minutes

Baking/cooking time

18-20 Minutes

Rest time

1 Hours 40 Minutes

Ingredients

For 20 pcs

Portions

1000	g	Soft wheat flour type 0 orange
80	g	Pegaso - Lievito Madre from fermented soft wheat bran
20	g	salt
720	g	water

Preparation

KNEADING TIME: Knead for 4 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 40 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

SHAPING: Divide the dough into 80 g pieces, shape, and place them on trays.

LEAVENING: Let the dough rise for about 60 minutes, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

BAKING: Bake at 230-210°C (446-410°F) for about 18-20 minutes with steam, then continue for the last 10 minutes with the vent open.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

Pegaso - Lievito Madre from fermented soft wheat bran

PEGASO, is a unique baking ingredient, originating from the meticulous drying of our Lievito Madre Natural Yeast from fermented wheat bran. This unique composition allows the creation of breads and baked goods with a precise and complex identity. Its extraordinary versatility makes it ideal for the production of bread and baked goods, together with any type of cereal. The presence of fermented bran gives the finished product an extremely crispy crust and exceptional flavour, enriching the taste experience. Dosage 8% of bread flour weight.

10 kg