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PANE MAGGIA

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Bread & Rolls - Artisan - Rustic long Fermentation breads
Recipe No:  R184b
USING PANE MAGGIA 50% CONCENTRATE
Group  Ingredient KG
  PANE MAGGIA 50% CONC 2.500
  Flour 2.500
  BAKELS INSTANT ACTIVE YEAST 0.016
  Water 4.300

  Total Weight 9.316
Method:  1. Place all dry ingredients and 75% water into a spiral mixer.
2. Mix on slow speed for 6 minutes adding the last of the water slowly.
3. Mix 20-25 minutes on fast speed or until fully developed.
4. Rest in oiled container for 3-4 hours (covered) at room temperature giving a fold after 2 hours.
5. Place in fridge for 15-18 hours at 6-8C.
6. Tip onto work bench (do not knock back).
7. Divide into 700 gram pieces.
8. Shape dough piece slightly round to a cob.
9. Place cobs on setter or perforated trays.
10. No proof required.
11. Dust dough surface slightly with Pane Maggia Mix.
12. 4 shallow cuts across the loaves.
13. Preheat oven to 240C, place bread in oven and reduce temperature to 210C
14. Steam, bake for 50-60 minutes, open vent after 20 minutes.
Notes:  Using bakers percentages - Percentages on total premix weight
Yield:  13 loaves scaled at 700 grams