VINSCHGER WITH GRANOFERM
Source: https://www.meranermuehle.it/rcp_recipe/vinschger-with-granoferm
Total time
2 Hours
10 Minutes
Baking/cooking time
40-42 Minutes
Rest time
1 Hours
Difficulty
normal
Ingredients
5 pcs.
| 1000 | g | Granoferm - wheat flour with fermented bran |
| 1000 | g | water |
| 40 | g | FINUM - ACTIVE LIEVITO MADRE |
| 20 | g | salt |
| 12 | g | cumin |
| 5 | g | fennel |
| 2 | g | anise |
Preparation
KNEADING TIME* 4 min. first speed (70% water), 11 min. second speed (gradually add remaining water). The dough will be smooth and elastic
DOUGH TEMP 26-28 °C
RESTING TIME 20 min. at 30 °C
SHAPING Divide the dough into 450 g and shape as desired. Sprinkle plenty of flour over
both the dough and the work surface.
PROOFING approx. 40-50 min. at 30°C with 80% humidity or until the volume has
doubled.Before baking, turn 180° with lid facing upwards.
BAKING* 230-240°C for 10 min. then 220-225°C with steam for other 20-22 min. Final
10 min. with open valve.
For a sweet version,
200 g sultanas can
be added
CATEGORY
