PRODUCT: Line muffin (by Jose Luis Martin Lara)
To print the recipe click here
1. FORMULA
| Balanced Meal | 100.00% | 3145kg |
| Water 40.60% | 1280g | |
| Sal | 2.00% 63g | |
| sourdough | 1.14% 36g | |
| yeast | 0.6 % | 126g |
* Other ingredients: flour improver
, 0.63% 20g
2. PROCESS:
A) Time and temperature
| Time amassed | 1 second fermentation block of mass to divide | 2 nd fermentation dumpling divided | 3 rd fermentation formed part | Cooking Time and Temp |
| Between 10 to 12 minutes | Getting out of the mixer will give you 5 minutes of rest | When you divide the dough and forms a ball, | In fermenter 28 th c and 70% humidity | 20 minutes 200 º C |
B) Preparation:
1. weight of all ingredients
2. knead all ingredients
3.peso of raw dough
4. 150g piece divides
5.boleado and put the piece of sheet
6.fermentadora
7.horneado to 200 º C with ceiling 4 and strain 3
C) Comments: 32 out
150g buns
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