LOAF WITH MAXIMO

Source: https://www.meranermuehle.it/rcp_recipe/loaf-with-maximo

Total time

2 Hours 10 Minutes

Baking/cooking time

60 Minutes

Rest time

60 Minutes

Ingredients

for 1 loaf

Portions

1000	g	Mix Maximo gluten-free
800	g	water
25	g	fresh yeast
22	g	salt
30	g	oil
20	g	honey

Preparation

KNEADING TIME: Knead for 7-9 minutes on medium-high speed.

SHAPING: Shape and place on a tray.

LEAVENING: Let the dough rise for about 60 minutes, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 35°C (95°F) with 80% humidity.

BAKING: In the ventilated oven bake at 210°C (410°F) for about 20 minutes, then continue at 190°C (374°F) for antoher 30-40 minutes, for the last 10 minutes with the vent open.

BAKING FOR PIECES OF 500/600G: In the deck oven bake at 190°C (374°F) for about 20 minutes, then continue at 200°C (392°F) for antoher 20-25 minutes, for the last 10 minutes with the vent open.

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

Mix Maximo gluten-free

THE VERSATILE GLUTEN-FREE BLEND FOR PROFESSIONAL USEMAXIMO is a high-performance, versatile gluten-free baking blend developed for professional use in bakeries, pizzerias, and pastry kitchens. It is suitable for a wide range of applications including bread, pizza, focaccia, brioche, fried doughs, grissini, sweet baked goods, and light bases.The balanced formulation based on corn starch, rice flour, vegetable fibres, and lentil flour ensures stable, easy-to-handle doughs and reliable processing across different production methods.The result is gluten-free baked goods with a refined appearance, balanced structure, long-lasting freshness, and a clean, pleasant flavour. Thanks to its outstanding flexibility, MAXIMO consistently delivers high-quality results in every application.Application quantity: 100%.

15 kg