6098-pane-delle-ande-pizza-teglia-molino-merano (4)

PIZZA WITH BREAD OF THE ANDES

Source: https://www.meranermuehle.it/rcp_recipe/pizza-with-bread-of-the-andes

Total time

2 Hours 10 Minutes

Baking/cooking time

22 Minutes

Rest time

1 Hours 30 Minutes

Ingredients

For a baking tray 60x40

Portions

1000	g	Bread of the Andes
600	g	acqua
20	g	lievito compresso*
60	g	olio di oliva

Preparation

KNEADING TIME: Knead for 5 minutes on low speed, then for 10 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 22 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.

*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.

Bread of the Andes

A delightful excursion into the world of the Andes! An aromatically balanced mix with quinoa and amaranth flour. Chia seeds and sunflower seeds are added, as well as our lievito madre natural yeast. The outcome is a delicious bread with contrasting colours.Only add water and yeast. Dosage: 100%.> various application possibilities > rich in seeds> attractive appearance thanks to the red quinoa and the chia seeds> easy processing guarantees time savings> maximum dough yield and increased water absorption> optimum fermentation stability thanks to the contained lievito madre> clean label of the finished product> meets the consumer trend of superfoods> suitable for direct dough process

15 kg