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CIABATTA

Published on 19/06/2018

Biga:

Flour 380 w – pl 0,50          

kg 5

Rye flour

gr 75

Toasted bran

gr 75

Water (45%)

gr 2250

Compressed yeast

gr 50

Spiral mixer

4 minutes at 1st speed

Fork mixer

5 minutes at 1st speed

Biga leavening temperature

18° C


Dough:

Biga

 

Water (75% out of flour total)

gr 1400

Yeast (0.3% out of flour total)

gr 15

Salt (2% of flour total)

gr 100

Malt (1% of flour total)

gr 50

Spiral mixer

5 minutes  1st speed
10 minutes 2nd speed

Final dough temperature

27/28° C


Procedure:
The biga must stand for 16/18 hours. Mix all ingredients except the salt, to be added half way through mixing, and 20% of water added slowly after salt. Let the dough to stand in a container greased with oil for about 30/40 minutes. Turn the content out onto a table, carefully. Cut the desired size and arrange on floured table with the cut part upwards. Leaven for 35/40 minutes, avoid crusting, then turn delicately and lengthen slightly. Place in oven with steam at 240 – 250° C. End beaking process with draught open. Baking time depends on size. Source: P.I.

BAGUETTE

Published on 19/06/2018

Dough

Flour 240/260 w

kg 10

Water

l 6,5

Salt

As needed

Brewer’s yeast

gr 200 – 300

A small secret consists in adding a bit of old dough “seasoned” (20%) with a few drops of vinegar

Procedure:
Mix all ingredients for about 20 minutes and be careful not to heat the dough, in fact the mixing must be as cool as possible (between 23° and 25° C). Leave the dough to stand in basins for about 25/35 minutes, then divide into 300 gr pieces and leave to stand for another 10 minutes; then mould and place in leavening cell at 32 – 36° C. Go on slicing, that is the classical number of under skin cuts. Bake at 220° C, based on oven type installed; bake for about 20 – 25 minutes and be careful guarantee a lot of steam, especially at the beginning of the process. Source: P.I.

PUGLIESE LOAF

Published on 19/06/2018

Dough:

Flour type 1

kg 5

Durum wheat semolina

kg 5

Compressed yeast

gr 250

Vinegar (diluted in 1 lt water)

gr 150

Salt

gr 200

Water

l 7,5

Spiral mixer

6 minutes

Fork mixer

25 minutes

Procedure:
Place flour and duram wheat in mixer, do a few dry turns. Add 4 litres of water and mix; when well amalgamated add in the following order: 1 litre salted water, diluted vinegar, yeast diluted in water. Mixing goes from 6 minutes (spiral) to 25 (fork). The mixture must then stand, in a container covered by a cloth, for 25 – 30 minutes. Turn the container out and cut the dough in 1.1 kg parts; roll the pieces, place them overturned on boards with cloths dusted with wholemeal flour or durum wheat. Leaven for 30 – 35 minutes, cut the breads in round shapes. Bake without humidity. After 15 minutes open the discharge valves and bake for a further 25 - 30 minutes. Source: P.I.

BIOVA TORINESE

Published on 19/06/2018

Biga

Strong flour 00 (380/400 w)

Kg. 10

Water

l 4,8

Yeast

gr 100

Biga leavening temperature

18 – 20 ° C

Dough:

Malt

gr 100

Salt

gr 200

Grease

gr 400 – 600

Spiral mixer

7 minutes 1st speed

3 minutes 2nd

Procedure:
Mix all ingredients, excluding salt (to be added in last 5 minutes). Cylinder dough, divide in 300 gr pieces and pass in moulder to make a loaf and then again to make a small box shape. Leaven to stand for about 90 minutes at room temperature covered with a cotton cloth. Make a cut dividing the surface into equal parts, then place in oven directly with the cut upwards. Bake with no steam at 200° for 50 minutes opening steam draught. Source: P.I.

BREADSTICKS

Published on 19/06/2018

Flour W 240 P/L 0.45

gr 3000

Water 55%

gr 1650

Salt 2%

gr 60

Extra virgin olive oil 5%

gr. 150

Yeast 2%

gr. 60

Malt in paste 1%

gr. 30

Spiral mixer

7 minutes 1st speed

3 minutes 2nd speed

Dipping mixer

8 minutes 1st speed

3 minutes 2nd speed

Procedure:
Mix all ingredients except salt, to be added half way through mixing, leave dough to stand divided into pieces of gr. 2500 for about 60 minutes. Take the pieces, mould loaves and place on oiled tables and after about 10 minutes SRueeze loaves slightly and brush with oil. Cover with plastic towel and leave to leaven for 60/70 minutes about. Cut into strips, pass these through semolina, pull them and lay them on frames or holed trays. After about 15 minutes bake with light steam at 230° C. Baking time: 12 – 14 minutes. Source: P.I.

ITALIAN CORNETTO

Published on 19/06/2018

Flour

kg 1

Sugar

gr 150

Butter

gr 100

Egg

gr 200

Brewer’s yeast

gr 50

Water

gr 350

Procedure:
Mix the ingredients in the planetary and leave the dough to leaven in a proving chamber at 30/32° C untill it doubles in size. Squeeze it slightly to make sure it is ready: dough must be airy and neither too soft nor too hard, but have some ripples. Place in the beater for 25/30 minutes (time depends on mass). Lengthen the dough so that it is 5 mm thick. On 2/3 of the surface, spread a 700 gr wad of butter and 200 gr of flour and wrap it. Stretch the dough up to 8 mm and make the second fold. Leave to stand in the fridge for 15/20 minutes. Make the third fold. Roll the pastry from both ends and cut into 55/60 gr strips. Cut these into small triangles. Place a drop of cream or jam in the centre and wrap the croissant. Bake at 220°C for about 15 minutes. Source: P.I.

TIN BREAD LOAF

Published on 19/06/2018

Dough:

Flour 00 220 w

kg 10

Water

l 5

Brewer’s yeast

gr 150

Salt

gr 200

Pure lard

gr 450

Malt

gr 100

Improver

gr 100

Spiral mixer

5 minutes at 1st speed

12 minutes at 2nd speed

Procedure:
Mix and set weight based on moulds available. Arrange dough on moulds up to one centimetre under the upper edge; leave to leaven for about 40 minutes. A better result, especially for the crumb part can be obtained by making a loaf to be placed in the pan lengthwise or small loaves placed crosswise. Bake in a rotating oven at 200° C for about 50 minutes. When ready, remove loaves from the moulds and leave to dry. Source: P.I.

ROSETTA

Published on 20/06/2018

Biga:

Flour 340/360 w

kg 10

Water

l 5

Yeast

gr 90 in summer,

gr 110 in winter

Spiral mixer

8 minutes

Dough:

Biga

 

Flour

kg 2

Water

l 1

Malt

gr 100

Salt

gr 180

Spiral mixture

8 minutes at 1st speed

2 minutes at 2nd speed

Temperature

21°. – 22 ° C

Procedure:
Leaven for about 15 – 20 hours at a constant temperature of around 20° C. Then pour the biga made in advance and add the second mixture to it. Mix and leave to stand for about 10 minutes; mould large balls of 2700 – 3000 gr, oil them on the surface and leave to stand for 35 - 40 minutes covered with nylon cloths. Place in hexagonal divider. Mould with specific moulder and bake, after leaving to stand for another 40 minutes. Baking time is about 17/18 minutes at 250 degrees. Source: P.I.

   
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