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6354-granoferm-pagnotta-molino-merano-V1

RUSTIC LOAF WITH GRANOFERM

Source: https://www.meranermuehle.it/rcp_recipe/rustic-loaf-with-granoferm
Total time
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2 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35-40 Minutes
Rest time
1 Hours 30 Minutes
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Ingredients

3 pcs.

1000 g Granoferm - wheat flour with fermented bran
800 g water
40 g FINUM - ACTIVE LIEVITO MADRE
20 g salt

Preparation

KNEADING TIME* 4 min. first speed + 9 min. second speed or until the dough is smooth and dry.

DOUGH TEMP 24-26 °C

RESTING TIME 30 min. at 27-28 °C (If temperatures are lower, allow to rest for a further 60 min.).

SHAPING Divide the dough into 600 g pieces and shape as desired.

PROOFING approx. 60 min. at 27-28 °C with 80% humidity or until the volume has doubled.

BAKING* 220-230 °C for approx. 35-40 min. Final 10 min. with open valve.
Granoferm - wheat flour with fermented bran
Type 1 flour with fermented bran. Unique structure and aromatic notes in the finished product. Contains the same fibre content as wholegrain flour and highly digestible. Ideal for the preparation of bread and bakery products with a high fibre content but not only; the fermentation of the bran gives the product excellent structure, volume and an optimum texture.Dosage: 100% of flour weight.>Excellent volume and structure >Pleasant taste and flavour >Prolongs the shelf life of a product >High fibre content

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