A specially created mix for bread and pizza that is high in fiber!
And as always, try to believe…
Supremo
Descrizione
Bread & pizza
Ingredients
How to make
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Knead all ingredients, in planetary mixer with paddle attachment, until smooth and homogeneous. Divide it according to your needs (BREAD pieces from 80g buns to 300g loaves) (PIZZA loaf from about 280/300 g) Direct leavening until doubled: about 60/90 minutes at 35-38° humidity min 65% depending on pieces.
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Baking BREAD for rustic bread crust lasts 210° for 10 minutes, incorporating steam for a few seconds, then lower to 200° for about 15 minutes more. For soft bread with soft crust and crumbs bake at 250° for about 10 minutes incorporating steam the first few minutes.
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*FOR PIZZA AND PINSA: 1 KG MIX, 25 G SALT, 1 L COLD WATER, 40 G FRESH YEAST, 20-30 G OILPIZZA COOKING: professional pizza oven. Plate 350° sky 350° bake and pre-cook 3.5 minutes. Then stuff with tomato mozzarella and more to taste and finish baking.