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Ingredients

DOLCE FORNO g 6.500
water g 3.300-3.400
unsalted butter 82% fat g 1.000
yeast g 20

Preparation

Knead all the ingredients for about 10 minutes, untill a smooth dough is obtained. Cut the dough into pieces (g 1300-1400 for baking pans of 60x40 cm) and let them rest directly on already greased pans for 15-20 minutes at 22-24°C. Press lightly the dough with your fingers on the baking pans. Put in a rising room at 30°C with relative humidity of 80%. Before baking, press again the surface with your fingers then pour olive oil, salt and decorate as desired (with tomatoes, potatoes, sliced onions, artichokes, peppers, rosemary, etc.Bake at 230°C for about 15-20 minutes.

Ingredients

DOLCE FORNO g 4500
unsalted butter 82% fat g 2000
egg yolks g 2500-2600
caster sugar g 800
salt g 90
chestnuts g 4000
MORELLINA g 1250
PEPITA FONDENTE 600 g 1500

Ingredients

BRIOBIG g 1000
egg whites g 600-650

Ingredients

almonds To Taste
pearl sugar To Taste
confectioner's sugar To Taste
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Discover also DOLCE FORNO MAESTRO, the clean label version of the classic Dolce Forno, without aromas and emulsifiers. 

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