|PANE PIZZA & FOCACCIA GLUTEN FREE||g 1000|
|buckwheat flour||g 200|
|poppy seeds||g 50|
|sesame seed||g 100|
|water - at 37°C||g 1100|
Dough temperature at 30°C.
-Mix all the ingredients at medium speed in a planetary mixer fitted with paddle for 5 minutes.
-Sprinkle with the mix or with rice, buckwheat or corn flour covering the entire surface. Roll out the dough creating a 30x40 rectangle.
-Let it rest for 5-10 minutes at room temperature.
-Break the dough into cubes of about 100gr and place them on a cloth covered with buckwheat flour or directly on a tray covered with parchment paper.
-Let it rise for about 1 hour in the proofer room at 30°C with relative humidity at 70%.
-Flip the loaves and place them over a tray.
-Bake at 230°C with plenty of steam for about 25 minutes.
ADVICES: Water temperature must be at 37°C to have best workability, growth and proofing of the final product.