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6360-finum-pagnotta-molino-merano

LOAF WITH FINUM

Source: https://www.meranermuehle.it/rcp_recipe/loaf-with-finum
Total time
stopwatchIcon
2 Hours 20 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
40 Minutes
Rest time
1 Hours 30 Minutes
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Ingredients

For 3 pcs

300 g Wholemeal wheat flour
700 g Soft wheat flour type 0 orange
700 g water
20 g salt
40 g FINUM – Lievito madre

Preparation

KNEADING TIME Knead for 5 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.

RESTING Let the dough rest for 30 min at 30 °C (86 °F).

SHAPING Divide the dough into 600 g pieces, shape, and place in appropriate baskets.

LEAVENING Let the dough rise for about 60 minutes at 30°C (86 °F), covered with a cloth. 

BAKING Flip and score. Bake at 220°C (428 °F) with vapour for approx. 40 min. Final 15 min. with open valve.

*The recipe is to be adapted according to the technology and equipment used.
RECIPE PRODUCTS
RELATED RECIPES
CATEGORY
LIEVITO MADRE NATURAL YEAST
RECIPES FOR BREAD AND LOAVES
6360 - FINUM / 6375 - FINUM ITALIA
COLLECTION OF RECIPES

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