LOAF WITH SUPREMA
Source: https://www.meranermuehle.it/rcp_recipe/loaf-with-suprema
Baking/cooking time
45 Minutes
Rest time
60 Minutes
Ingredients
for 3 loafs
| 1000 | g | MIix Suprema gluten-free |
| 850 | g | water |
| 30 | g | fresh yeast |
| 50 | g | sunflower oil |
| 40 | g | sugar or honey |
| 25 | g | salt |
Preparation
KNEADING TIME* Knead for 5 min. on low speed , then for 3 min. on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE 22-24 °C (71.6–75.2 °F)
DOUGH RESTING Let the dough rest for about 50-60 min. in a proofing chamber at 35 °C (95 °F) with 80% humidity.
SHAPING Divide the dough into 600 g pieces, shape, and place them on trays.
BAKING In the ventilated oven bake at 180 °C (356°F) for about 45 minutes, for the last 10 min. with the vent open.
*Recipe to be adapted according to method and equipment used.
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