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Barra Rustica

Poolish

Wheat flour type 550 2.000 kg
Yeast 0.040 kg
Water 2.000 l
Total weight 4.040 kg

Processing

Mixing time: 4 minutes (homogenize all the ingredients well)
Dough temperature: 25° C
Bulk fermentation time: 3 hours in the room, then overnight at 5° C

Ingredients Dough

Poolish 4.040 kg
Wheat flour type 550 6.000 kg
Durum wheat semolina 1.500 kg
IREKS-WEIZENSAUER 0.400 kg
STABILASE 0.100 kg
Salt 0.200 kg
Yeast 0.130 kg
Water 5.500 l
Total weight 17.870 kg

Processing

Mixing time: 4 + 6 minutes, spiral mixer
Dough temperature: 24 – 25° C
Bulk fermentation time: 60 minutes covered in dough basins
Scaling weight: 0.350 kg
Intermediate proof: 20 minutes
Processing: barra rustica
Final proof: 70 minutes at approx. 22° C
Baking temperature: 235° C, giving steam
Baking time: 25 minutes