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water g 3250
fresh yeast g 150


Times and temperatures
Temperature of the dough at 26-27°C
Knead time (spiral mixer) 15 minutes
Bulk fermentation 20-30 minutes at 22-24°C.
Resting for 10 minutes at 22-24°C
Proofing for 45-50 minutes at 28-30°C with relative humidity of about 70-80%.
Baking for 20 minutes at 220-230°C for pieces of about 70 grams, 40 minutes at 220-230 for pieces of about 500 grams.
DOUGH: start the dough with 3 kg of water (60% compared to the flour) for 4 minutes on first speed and then 7-8 minutes on second speed. Add the water little by little and keep mixing for another 2-3 minutes.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.

BULK FERMENTATION: place the dough in a bucket previously oiled or dusted with flour, cover with a cloth and let it rest for 20-30 minutes at room temperature (22-24°C)
SCALING: divide the dough into the desired size
PRESHAPING: Roll up creating the desired shape
RESTING: let it rest for 10 minutes
FINAL SHAPING: shape as desired into loaves, baguette, batard, bread balls...
PROOFING: place into the proofer at 28-30°C with relative humidity of 75% for 45-50 minutes.
BAKING: Bake with initial steam at 220-230°C for varying times depending on the size of the dough. During the last 10 minutes open the valve of the oven.

Final composition

ADVICES: Times for the bulk fermentation and for the proofing may differ due to room temperature.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker