Business Private
Vinschger_Granoferm

VINSCHGER WITH GRANOFERM

Source: https://www.meranermuehle.it/rcp_recipe/vinschger-with-granoferm
Total time
stopwatchIcon
2 Hours 10 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
40-42 Minutes
Rest time
1 Hours
Print

Ingredients

5 pcs.

1000 g Granoferm - wheat flour with fermented bran
1000 g water
40 g FINUM - ACTIVE LIEVITO MADRE
20 g salt
12 g cumin
5 g fennel
2 g anise

Preparation

KNEADING TIME* 4 min. first speed (70% water), 11 min. second speed (gradually add remaining water). The dough will be smooth and elastic

DOUGH TEMP 26-28 °C

RESTING TIME 20 min. at 30 °C

SHAPING Divide the dough into 450 g and shape as desired. Sprinkle plenty of flour over both the dough and the work surface.

PROOFING approx. 40-50 min. at 30°C with 80% humidity or until the volume has doubled.Before baking, turn 180° with lid facing upwards.

BAKING* 230-240°C for 10 min. then 220-225°C with steam for other 20-22 min. Final 10 min. with open valve.

For a sweet version, 200 g sultanas can be added
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