Ingredients

Group 1
Ingredient
KG
PANE MAGGIA 100%
2.500
Bakers Strong Flour
2.500
Bakels Instant Active Yeast
0.015
-
Water
3.300
Total Weight: 8.315
Group 2
Ingredient
KG
Water
1.000
Total Weight: 1.000

Method

METHOD - Overnight
Rest in oiled container for 2 hours at room temperature then give half book fold and rest for a further 2 hours.
Place container in fridge for 15-18 hours overnight.
Take out of fridge and Let rest at room temperature for 45 minutes.
Tip the dough out onto well-floured workbench (do not knock back) and divide into 800g pieces.
Turn dough piece in Pane Maggia mix and shape dough piece slightly and place them on setter or flat trays.
Cut lightly 3 times across the loaf.
Pre-heat oven to 230˚C.
Place bread in oven (steam), reduce the oven temperature to 215˚C, continue baking for approx 50-60 minutes.
Open the damper/vent after 15 minutes

MIXING
Place group one in a spiral mixer and mix 6min on slow 4min on fast.
Slowly add in group two on fast speed until dough is fully developed the window test will confirm this.
Finished dough temperature should be 24˚C.

Ingredients

Group 1
Ingredient
KG
PANE MAGGIA 100%
2.500
Bakers Strong Flour
2.500
Bakels Instant Active Yeast
0.015
-
Water
3.300
Total Weight: 8.315
Group 2
Ingredient
KG
Water
1.000
Total Weight: 1.000

Method

METHOD - Overnight
Rest in oiled container for 2 hours at room temperature then give half book fold and rest for a further 2 hours.
Place container in fridge for 15-18 hours overnight.
Take out of fridge and Let rest at room temperature for 45 minutes.
Tip the dough out onto well-floured workbench (do not knock back) and divide into 800g pieces.
Turn dough piece in Pane Maggia mix and shape dough piece slightly and place them on setter or flat trays.
Cut lightly 3 times across the loaf.
Pre-heat oven to 230˚C.
Place bread in oven (steam), reduce the oven temperature to 215˚C, continue baking for approx 50-60 minutes.
Open the damper/vent after 15 minutes

MIXING
Place group one in a spiral mixer and mix 6min on slow 4min on fast.
Slowly add in group two on fast speed until dough is fully developed the window test will confirm this.
Finished dough temperature should be 24˚C.