Tuscan roll
Ingredients
- 3 kg
- TUSCAN MIXTURE
- 10 kg
- WHEAT FLOUR TYPE 550
- 0,23 kg
- SALT
- 0,45 kg
- YEAST
- 0,25 kg
- BAKING AGENT BUN
- ok. 6,45 kg
- WATER
A method of preparing
1
PARAMETERS
Weeding time: 3 + 7
Cake temperature: 26 - 27°C
Weight of the cake: according to the plant
Aging of the cake: 10 min
Final fermentation: 35 - 45 min
Baking temperature: 225°C with steaming oven
Baking time: according to weight
2
From all the ingredients above prepare a cake.
3
Round the billets on a breadcrumb divider and then lengthen.
4
Lay on the baking apparatus or on the boards slit down. After 3⁄4 of the final fermentation time, turn the slime billets upwards.
5
Bake with steaming of the baking chamber.
Bon appétit!
