LOAF WITH MAXIMO
Ingredients
| 1000 | g | Mix Maximo gluten free |
| 800 | g | water |
| 25 | g | fresh yeast |
| 22 | g | salt |
| 30 | g | oil |
| 20 | g | honey |
Preparation
KNEADING TIME: Knead for 7-9 minutes on medium-high speed.
SHAPING: Shape and place on a tray.
LEAVENING: Let the dough rise for about 60 minutes, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 35°C (95°F) with 80% humidity.
BAKING: In the ventilated oven bake at 210°C (410°F) for about 20 minutes, then continue at 190°C (374°F) for antoher 30-40 minutes, for the last 10 minutes with the vent open.
BAKING FOR PIECES OF 500/600G: In the deck oven bake at 190°C (374°F) for about 20 minutes, then continue at 200°C (392°F) for antoher 20-25 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.
