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Pane Casareccio

Ingredients Poolish

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


Mixing time: 5 minutes
Dough temperature: 24° C
Bulk fermentation time: 1 – 2 hours at room temperature, approx. 15 hours in the cooling chamber

Ingredients Dough

Poolish 4.040 kg
Wheat flour type 550 8.000 kg
STABILASE 0.100 kg
Olive oil 0.200 kg
Salt 0.220 kg
Yeast 0.150 kg
Water, approx. 4.800 l
Total weight 17.910 kg


Mixing time: 6 + 4 minutes, spiral mixer
Dough temperature: 24° C
Bulk fermentation time: 30 – 40 minutes
Scaling weight: 0.600 kg
Intermediate proof: 5 – 10 minutes
Instructions for use: After the bulk fermentation time, scale the dough, mould round and allow to relax briefly. Then process the dough pieces into various bread shapes, fold into dough cloths or place on floured baking boards and allow to prove. Subsequently, place the mature dough pieces on setters, cut and bake giving slight steam. Pay attention to a good crust development. Open the damper 10 minutes before the end of the baking time.
Final proof: overnight at 5° C and 75 % relative air humidity (retarded fermenta-tion)
Baking temperature: 230° C, dropping to 210° C, giving slight steam
Baking time: 30 – 35 minutes