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Granoferm_Pane_Contadinoo

FARMER´S LOAF WITH GRANOFERM

Source: https://www.meranermuehle.it/rcp_recipe/farmers-loaf-with-granoferm
Total time
stopwatchIcon
1 Hours 40 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
15 min. Minutes
Rest time
30 min. Minutes
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Ingredients

For 18 pcs.

1000 g Granoferm - wheat flour with fermented bran
750 g water
40 g FINUM - ACTIVE LIEVITO MADRE
20 g salt
80 g potato flakes
100 g cottage cheese
120 g speck, chopped

Preparation

MIXING TIME 4 min. first speed + 6 min. Second speed or until the dough is smooth and elastic. Add the speck and the cheese

DOUGH TEMP 26-28°  

RESTING 30 min. at 30°C

SHAPING Divide into 120 g pieces, shape as desired and sprinkle with poppy seeds and crunchy mais

PROOFING approx. 40-50 min. at 30°C or until the volume has doubled

BAKING 235-230°C with vapour for approx. 10 min; then 220-215°C for approx. 10 min: valve open for final 5min

*Recipe to be adapted for technique and machinery used.
Granoferm - wheat flour with fermented bran
Type 1 flour with fermented bran. Unique structure and aromatic notes in the finished product. Contains the same fibre content as wholegrain flour and highly digestible. Ideal for the preparation of bread and bakery products with a high fibre content but not only; the fermentation of the bran gives the product excellent structure, volume and an optimum texture.Dosage: 100% of flour weight.>Excellent volume and structure >Pleasant taste and flavour >Prolongs the shelf life of a product >High fibre content

15 kg

FINUM - ACTIVE LIEVITO MADRE
OLIMPO LINE - RANGE OF ACTIVE LIEVITO MADRE NATURAL YEASTDried lievito madre natural yeast with baker's yeast for your perfect bread and sweet yeast pastries."Finum" is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Supplemented with dried yeast, non-declarable, thermolabile enzymes and ascorbic acid for optimal fermentation and an attractive browned crust.Ideal for direct dough process.Dosage: 4% for bread and pizza / 6% for yeast doughsAdvantages of combining lievito madre natural yeast with baker's yeast:> direct dough process > increases fermentation stability and tolerance. > open-pored and soft crumb > improves the flavour of products by enhancing the taste of the flours used. > prolongs the shelf life of a product.

10 kg