RecipeWe make difference SIB
INGREDIENTS
Ingredients
BIGA
- 00 type flour 1000g
- water 450g
- Instant YEast 2g
Dough
- Biga 600g
- 00type flour 1000g
- water 500g
- salt 20g
- Instant yeast 9g
- Bread improver 4g
- Bread improver 4g
HOW TO MAKE
Method
BIGA
- - Mixing : L5, Final dough temp 22 ℃
- - Proofing time : 20 ℃ for 15~20 hours
Dough
- Mixing : L3H5 , Final dough temp 24℃
- Dividing: 60 g
- Resting: 40 min with greased plastic film
- Moulding: Press by Rosette cutter
- Final Proofing 28 ℃, 80%, Room temp 45 min + Chilled 4 hours
- Baking : Stone oven 250 ℃ for 10 min with steam
PRODUCTS
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