Pan A La Ancien't - Puratos

Working Method:

Mixing Spiral - 2- 1 st speed - 8-10 0 2 nd speed
Dough Temperature - 78-80 (f)
Bulk fermentation - 15 minutes ambient temperature
Scale - 500 g
Intermediate proof - 15 Minutes
Make Up - Rounds and Baguettes
Final Fermentation - Over night process
Decoration before baking - Optional
Oven temperature °C - 430 °F Deck oven
Baking Time - 25-30 minutes 10 seconds steam

About this recipe:

Complexity level:

Discover

Related recipes

HyperFocal: 0

O-tentic Tutto Pugliese Raisin Roll

Bread to Share

Triple Multigrain Bread

Portuguese Roll

Sprouted Grain Boule

Jalapeno, Ham & Cheese Bread

Softgrain Rye Rolls

Crusty Rye Sandwich Rolls

Ancient Grain Batard

Softgrain Roll

Sprouted Grain Italian Hoagie

Softgrain Amber Grain Hoagie

Crusty Roll

Order online
Online payment
Fast delivery
Exclusive promotions

© Puratos Group 2024