BAGUETTE WITH ATENA

Source: https://www.meranermuehle.it/rcp_recipe/baguette-with-atena

Total time

2 Hours 30 Minutes

Baking/cooking time

45 Minutes

Rest time

30 Minutes

Ingredients

For 6 pcs

Portions

1000	g	Remilled durum wheat semolina
750	g	water
80	g	Atena - Lievito Madre from fermented durum wheat bran
20	g	salt

Preparation

KNEADING TIME Place all ingredients in a bowl and mix first speed for approx. 4 min. and then for approx. 7 min. on the second speed until the dough is smooth and dry.

RESTING Leave it to rest for approx. 30 min. at room temperature 26-27°C covered with cloth.

SHAPING Divide dough into 300-350 g and stretch into a baguette.

LEAVENING Leave it to rise for approx. 45-60 min. at 30°C with 80% humidity or untli the volume has doubled.

BAKING Bake at 220-230°C with vapour for approx. 35 min. Final 10 min. with open valve.

*The recipe is to be adapted according to the technology and equipment used.

CRACKERS WITH ATENA

Time: ~2 Hours

GRISSINI WITH ATENA

Time: ~2 Hours

BRAD ROLL WITH ATENA

Time: ~2 Hours

FOCACCIA WITH ATENA

Time: ~2 Hours

CIABATTA WITH ATENA

Time: ~3 Hours

SANDWICH BREAD WITH ATENA

Time: ~3 Hours

LOAF WITH ATENA

Time: ~3 Hours

BAGUETTE WITH ATENA

Ingredients

Preparation

Cookies