RUSTIC LOAF WITH GRANOFERM
Source: https://www.meranermuehle.it/rcp_recipe/rustic-loaf-with-granoferm
Total time
2 Hours
Baking/cooking time
35-40 Minutes
Rest time
1 Hours
30 Minutes
Ingredients
3 pcs.
| 1000 | g | Granoferm - wheat flour with fermented bran |
| 800 | g | water |
| 40 | g | FINUM - ACTIVE LIEVITO MADRE |
| 20 | g | salt |
Preparation
KNEADING TIME* 4 min. first speed + 9 min. second speed or until the dough is smooth and dry.
DOUGH TEMP 24-26 °C
RESTING TIME 30 min. at 27-28 °C (If temperatures are lower, allow to rest for a further 60 min.).
SHAPING Divide the dough into 600 g pieces and shape as desired.
PROOFING approx. 60 min. at 27-28 °C with 80% humidity or until the volume has doubled.
BAKING* 220-230 °C for approx. 35-40 min. Final 10 min. with open valve.
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