Bread and baked goods
Bread with Completo Troppo Buono
Product used
- Troppo Buono
Ingredients
| Completo Troppo Buono | 10.000 g |
| Water | 5.700 g |
| Baker's yeast | 300 g |
| Salt | 200 g |
Method
Mix Troppo Buono with the yeast and 5 L of water on 1st speed for approximately 5 minutes. Add the salt and the remaining water and mix for another 8-10 minutes on 2nd speed.
Allow the dough to bulk ferment for 30 minutes at room temperature.
Divide the dough into pieces of the desired size, round them lightly and leave to rest in a proofing chamber for 30 minutes at 29-30°C.
Shape into long or round loaves and leave to proof for another 50-60 minutes in the proofing chamber.
Bake at 210°C with steam for 25-30 minutes. Open the steam vent halfway through baking.