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The complete mix Troppo Buono (“Too Good”) is ideal for turmeric rustic bread, rich in seeds and with the typical yellow color of turmeric. It is perfect for the production of delicious loaves with soft crumb and crunchy crust. Troppo Buono mix can also be used for the production of other bakery products such as this soft focaccia bread, an Italian variety of pizza.
- 10 Kg of Troppo Buono complete mix
- 5.7 L of water
- 300 g of fresh brewer's yeast
- 250 g of salt
- 200 g of olive oil
Mix the Troppo Buono mix, the yeast and 5 L of water at speed 1 for about 5 minutes. Add the remaining 700 g of water and start speed 2, for about 8 minutes. When the dough is finished, add the salt and oil at speed 1, until they are completely absorbed. Let the dough rest for about 30 minutes at room temperature. Divide the dough in pieces of about 1200 - 1300 g (for 60cm x 40cm baking trays) and slightly give them a round shape. Place them on previously oiled baking trays and let them rise for about 30 minutes in a cell at 29°- 30°C. Roll out the dough in order to fill the entire surface of the pan and let it rise for 30 more minutes in the cell at 29°- 30°C. Stuff the surface and let rise for another 30 minutes in the cell at 29° - 30°C. Bake at 210°C for about 25 - 30 minutes with steam. Open the steam valve halfway through cooking. At the end of cooking, brush the surface with olive oil.