Pane Italiano/Rustica

Recipe: Pane Italiano/Rustica

Day One - Biga or Mother Dough - 9 am

	kg grm % Prestige Flour 2 .000 100 Water 1 .200 56 Honey - .80 4 Compressed Yeast - .5 25

Method

Place all ingredients into spiral mixer and mix for 2 mins slow, 2 mins fast.

Remove from mixer and place in a bucket or plastic container with lid approx 5 times the size of the dough. Leave at room temperature for 24 hours

Day Two - The Dough - 9 am

	kg grm % Prestige Flour 5 .000 100 Biga or Mother Dough from Day One - .500 10 Compressed Yeast - .100 2 Salt - .100 2 Water 2 .900 58

Finished Dough temperature 27ºC

Place Day Two ingredients into spiral and mix on slow speed for 2 min then fast speed for approx 6 min or until dough is fully developed. Check dough is fully developed by doing the stretch test.

Place dough in box and bulk ferment for 3 hours knocking dough back every hour.

Then process dough by hand to required shapes etc

Prove: on trays in rack covered by plastic to create a draught free environment. Dependent on room temperature prove time will be 2 to 4 hours.

Baking: Bake temp 220ºC

Pre steam ovens and load bread and rolls

Bake for 20 to 35 min dependent on size and shape of bread