FOCACCIA WITH PEGASO

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

Total time

2 Hours

Baking/cooking time

19 Minutes

Rest time

1 Hours 30 Minutes

Ingredients

For a baking tray 60x40

Portions

1000	g	Soft wheat flour type 0 orange
40	g	Pegaso - Lievito Madre from fermented soft wheat bran
20	g	salt
60	g	olive oil
650	g	water

Preparation

KNEADING TIME: Knead for 5 minutes on low speed, then for 6 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 30 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 60 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity, or until it has doubled in size.

BAKING: Bake at 230-220°C (464-428°F) for about 19 minutes.

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

Soft wheat flour type 0 orange

Flour made by grinding carefully selected soft wheat. Ideal for fermentation times around 2-3 hours. Suitable for direct dough process and fermentation times around 2-3 hours. Without ascorbic acid.W 210 - 230 | p/l 0,55-0,65 | water absorption > 55,0 % | stability > 4 min | wet glue > 26,0 %

25 kg

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