Sostitutivi secchi
Rusks with Pater
Product used
Ingredients
| 280W flour | 10.000 g |
| Pater® | 1.000 g |
| Sugar | 1.000 g |
| Fresh yeast | 330 g |
| Vegetable oil | 900 g |
| Honey | 100 g |
| Salt | 60 g |
| Water or milk | circa 5.250 g |
| Total | 18.640 g |
Method
Mix all the ingredients for approximately 3 minutes at 1st speed and then for approximately 9 minutes at 2nd speed.
Final dough temperature: approximately 30°C.
When the dough is smooth and uniform, remove it from the mixer and let it rest in a dough tub for approximately 20 minutes.
Divide the dough into portions of approximately 250 g (or the desired weight) and place in the tins.
Leave to proof for 90-120 minutes in a proofing chamber.
Brush the surface with milk.
Bake at 180°C for approximately 30 minutes (baking time varies depending on the chosen portion size).
Leave to cool, cut into even slices and place in the oven at 180°C until the desired golden colour is achieved.
Notes and tips
The procedure can be followed by placing the dough in a proofing chamber. Also suitable for freezing, blast chilling and par-baking processes.
330 g of fresh yeast is equivalent to 110 g of dry yeast.