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Pane_Segale_Filone_Rustico

Filone rustico

Source: https://www.meranermuehle.it/rcp_recipe/filone-rustico
Total time
stopwatchIcon
2 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
45 min. Minutes
Rest time
15-30 min. Minutes
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Ingredients

For 3 pcs.

700 g water
1000 g Pronto Pane Segale
40 g FINUM - ACTIVE LIEVITO MADRE

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
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