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LOAF WITH DORATO

Source: https://www.meranermuehle.it/rcp_recipe/loaf-with-dorato
Total time
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2 Hours 40 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35 Minutes
Rest time
1 Hours 40 Minutes
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Ingredients

For 3 pcs

1000 g Dorato
580 g water
20 g fresh yeast*
20 g salt

Preparation

KNEADING TIME: Knead for 4 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 40 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

SHAPING: Divide the dough into 600 g pieces, shape, and place them on trays.

LEAVENING: Let the dough rise for about 60 minutes,  or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

BAKING: Bake at 240-220°C (464-428°F) for about 35 minutes with steam, then continue for the last 10 minutes with the vent open.

 

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.