|PANE PIZZA & FOCACCIA GLUTEN FREE||g 850|
|buckwheat flour||g 150|
|water - (1) at 37°C||g 850|
|water - (2) at 37°C||g 250|
Dough temperature at about 30°C.
-Mix all the ingredients except for water (2) at medium speed in a planetary mixer fitted with paddle for 3 minutes.
-Add water (2) in more than once and knead for another 2/3 minutes.
-Let it rest for 20 minutes in a bowl greased with oil or a baking release spray.
-Overturn the dough on a table well dusted with buckwheat flour
-Flour the surface and press the dough creating a rectangle with the height of about 2 cm.
-Break it creating regular strings of the length of 15-20x7-8 cm.
-Let it rise for 30-45 minutes at 32°C with relative humidity at 75-80%.
-Bake at 220-230°C for 18-20 minutes with plenty of steam.
-Water temperature must be at 37°C to have best workability, growth and proofing of the final product.