Filone rustico
Source: https://www.meranermuehle.it/rcp_recipe/filone-rustico
Total time
2 Hours
Baking/cooking time
45 min. Minutes
Rest time
15-30 min. Minutes
Preparation
TEMPI D’IMPASTO* 4 min. prima velocità + 5 min. seconda velocità o comunque finché l’impasto
non risulterà ben incordato, liscio e asciutto.
TEMPERATURA
IMPASTO 26-28 °C
RIPOSO IMPASTO 15 min. a 27-28 °C (se le temperature sono inferiori, lasciar riporare anche 30
min.)
FORMATURA Spezzare in pastoni da 600 g e formare a piacere.
LIEVITAZIONE ca. 60 min. a 27-28 °C con 80% di umidità o comunque fino al raddoppio del
volume.
COTTURA* 220-230 °C per ca. 40-45 min. ultimi 10 min. con valvola aperta.
* La ricetta è da adattare alla tecnica e ai macchinari utilizzati.
Pronto Pane Segale
Ideal baking mix for the creation of wheat-rye mixed bread with rye flour, rye flakes and inactive Lievito Madre natural yeast.
Only add water and yeast.
Dosage: 100%.
15 kg
FINUM - ACTIVE LIEVITO MADRE
weight:
10x1kg
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
CATEGORY
