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GOLDEN LOAF WITH DORATO

Source: https://www.meranermuehle.it/rcp_recipe/golden-loaf-with-dorato
Total time
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2 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
45-50 Minutes
Rest time
40 min. Minutes
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Ingredients

For 3 pcs.

1000 g MIX DORATO
700 g water
40 g FINUM - Natural yeast with dry yeast
20 g salt

Preparation

MIXING TIME Place all ingredients in a bowl and mix first speed for approx. 4 min. and then for approx. 6 min. on the second speed until the dough is smooth and dry.

RESTING Leave it to rest for approx. 30-40 min. at 26-28°C.

SHAPING Divide dough into 750 g pieces and shape as desired.

PROOFING Leave it to rise for approx. 60 min. at 30°C with 75% humidity or untli the volume has doubled.

BAKING Bake at 220-230°C with vapour for approx. 45-50 min. Final 10 min. with open valve.

Dorato
The mix that shines: mix based on special flours such as teff. Ideal for the preparation of baked products with a source of proteins and an attractive colour. Just add water, Finum – lievito madre with dried yeast and salt.Dosage: 100% of flour weight.>Special aromatic bouquet and appealing colour>Contains our lievito madre natural yeast which not only ensures stability and tolerance during rising but also increases the taste and nutritional value of finished products>Made with flour from five different cereals: soft wheat, rye, barley, oats and teff>Enriched with selected and valuable seeds such as sunflower, sesame and pumpkin>High nutritional content and clean label

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