RUSTIC LOAF WITH GRAN STIRATA AND GRANOFERM

Source: https://www.meranermuehle.it/rcp_recipe/rustic-loaf-with-gran-stirata-and-granoferm

Total time

2 Hours

Baking/cooking time

30 Minutes

Rest time

1 Hours 30 Minutes

Ingredients

5 pcs.

Portions

500	g	GRAN STIRATA - MIX FOR PINSA AND PIZZA BASES
500	g	Granoferm - wheat flour with fermented bran
750	g	water
20	g	fresh yeast*
20	g	salt

KNEADING TIME* 4 min. first speed + 8 min. second speed or until the dough is smooth and dry.

DOUGH TEMP 25°C (77°F), water 8°C (46°F)

RESTING TIME 30 min. at room temperature.

SHAPING Divide the dough into 350 g pieces and shape as desired.

PROOFING approx. 60 min. at 28-30 °C (82-86 °F) or until doubled in size.

BAKING* Bake in a fan oven at 240 °C (464 °F) for approx. 25-30 min., for the last minutes with the vent open.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast and 50g more water.

Time: ~16 Hours

Time: ~21 Hours

Time: ~4 Hours | Difficulty: normal