IRCA

Ingredients

CURCUBREAD g 10.000
water g 5.500-5.800
fresh yeast g 300
g 50
poppy seeds qb

Preparation

Mix all the ingredients in a planetary mixer with a whisk until you obtain a homogeneous cream or mix them with an immersion mixer. Let it rest for about 5 minutes after which pour a correct dose according to the plate supplied and cook at 190-200°C for about 100 seconds.
Recipe created for you by Luciano Parinetti

Pastry Chef and Baker