Ingredients

Group 1
Ingredient
KG
Weight (%)
PANE MAGGIA 100%
4.900
100
BAKELS INSTANT ACTIVE YEAST
0.015
0.3
Water (cold)
4.270
87
Total Weight: 9.185

Method

Place all dry ingredients and 75% water into a spiral mixer. Mix on slow speed for 6 minutes adding the last of the water slowly. Mix 20-25 minutes on fast speed or until fully developed. Rest in oiled container for 3-4 hours (covered) at room temperature giving a fold after 2 hours. Place in fridge for 15-18 hours at 6-8¡C. Tip onto work bench (do not knock back). Divide into 700 gram pieces. Shape dough piece slightly round to a cob. Place cobs on setter or perforated trays. No proof required. Dust dough surface slightly with Pane Maggia Mix. 4 shallow cuts across the loaves. Preheat oven to 240¡C place bread in oven and reduce temperature to 210¡C Steam bake for 50-60 minutes open vent after 20 minutes.

Additional Information

Using bakers percentages - Percentages on total premix weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
PANE MAGGIA 100%
4.900
100
BAKELS INSTANT ACTIVE YEAST
0.015
0.3
Water (cold)
4.270
87
Total Weight: 9.185

Method

Place all dry ingredients and 75% water into a spiral mixer. Mix on slow speed for 6 minutes adding the last of the water slowly. Mix 20-25 minutes on fast speed or until fully developed. Rest in oiled container for 3-4 hours (covered) at room temperature giving a fold after 2 hours. Place in fridge for 15-18 hours at 6-8¡C. Tip onto work bench (do not knock back). Divide into 700 gram pieces. Shape dough piece slightly round to a cob. Place cobs on setter or perforated trays. No proof required. Dust dough surface slightly with Pane Maggia Mix. 4 shallow cuts across the loaves. Preheat oven to 240¡C place bread in oven and reduce temperature to 210¡C Steam bake for 50-60 minutes open vent after 20 minutes.

Additional Information

Using bakers percentages - Percentages on total premix weight