6649-panpropiu-focaccia-molino-merano (1)

FOCACCIA WITH PANPRO

Source: https://www.meranermuehle.it/rcp_recipe/focaccia-with-panpro

Total time

4 Hours 1 Minutes

Baking/cooking time

22 Minutes

Rest time

3 Hours 20 Minutes

Ingredients

For a baking tray 60x40

Portions

1000	g	Panpro+
650	g	Wasser
20	g	frische Hefe
24	g	Salz
90	g	Olivenöl

Preparation

KNEADING TIME: Knead for 8 minutes on low speed, then for 4 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 21-24 °C (70-75 °F)

DOUGH RESTING: Let the dough rest for about 20 minutes at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

SHAPING: Spread the dough onto a 40x60 cm baking tray.

LEAVENING: Let the dough rise for about 180 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

BAKING: Bake at 240 °C (464 °F) for about 20-22 minutes.

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

Panpro+

THE FUNCTIONAL PROTEIN MIX High-quality bakery mix developed for the production of protein bread with an authentic character. An advanced formulation with a high protein content, designed to create bread with a natural appearance, a slightly amber crumb, a harmonious structure, and excellent processing stability. The bakery mix is engineered to support high hydration levels while ensuring maximum flexibility during processing, making it ideal for a wide range of production methods, both artisanal and industrial. The final result is a versatile bread with a well-balanced taste, high nutritional value, and the authentic flavor of traditional bread. Dosage: 100% of flour weight.

15 kg