RecipeWe make difference SIB
Mixing ratio
Lievito madre
- 00 type flour 1000g
- Water 550g
- STARTER LEVAIN LV1 5g
- Salt 15g
Lievito madre 2nd
- Lievito madre 500g
- 00 type flour 1000g
- water 550g
- salt 15g
- sugar 40g
Lievito madre 3rd
- Lievito madre 500g
- Lievito madre 2nd 1000g
- 00 type flour 1000g
- water 150g
- butter 280g
- Egg yolk 400g
- sugar 280g
Dough
- Lievito Madre 3rd 2000g
- 00 type flour 1000g
- Egg yolk 300g
- Water 350g
- Salt 25g
- Instant yeast 8g
- Sugar 350g
- Bread improver 2g
- Butter 500g
- Semi candied sliced Cranberry 420g
- Semi-Candied Wild Berry 245g
- Semi candied fig dice 420g
- SemiCandied Apple Dice 295g
- Semi Candied Mango dice 10mm 295g
- Cacao nibs 94g
Cooking process
Lievito madre
- 1. Mixing : L5 Final dough temp 28℃
2. Proofing: 28℃ ,75% for 20 hours
Lievito madre 2nd
- 1. Mixing : L5 Final dough temp 28℃
2. Proofing: 30℃ ,4 hours
Lievito madre 3rd
- 1. Mixing: L3H3 Butter L3H2 , final dough temp 26℃
2. Proofing: 20℃, 15 hours
Dough
- 1. Mixing: L3H8 Butter L3H3
2. Resting time: 20 min
3. Dividing: Muffin cup or Pound cake mould
4. Final proofing: 33 ℃, 80% for 110 min
5. Baking : Deck oven 170/160 ℃ for 25 min
6. You may sprinkle Deco white on top after baking
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