Pane Casareccio
Recipes
| 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 |
| Poolish | 4.040 | kg |
| Wheat flour type 550 | 8.000 | kg |
| RUCKDESCHEL‘S DURUM-SAUERTEIG | 0.400 | 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 |