PINSA WITH PANPRO

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

Total time

3 Hours 30 Minutes

Baking/cooking time

7 Minutes

Rest time

3 Hours

Ingredients

for 3 pinsas

Portions

1000	g	Panpro+
800	g	Wasser 4 °C
20	g	frische Hefe
25	g	Salz
30	g	Olivenöl

Preparation

KNEADING TIME: Knead Panpro+ with 650 g water and salt for 10 minutes on low speed or until the dough is smooth and dry.

DOUGH TEMPERATURE: 21 °C (70 °F)

KNEADING TIME: Add yeast, 150 g water and olive oil for 10 minutes on medium speed.

DOUGH RESTING: Let the dough rest for about 60 minutes at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

SHAPING: Divide the dough into portions of 600 g.

LEAVENING: Let the dough rise for about 120 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 250-260 °C (482-500 °F) for about 6-7 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