GLUTEN FREE TRADITIONAL BREAD
Difficulty level
Ingredients
| water | g 900 |
| extra virgin olive oil | g 100 |
| yeast | g 50 |
| salt | g 24 |
| PANE PIZZA & FOCACCIA GLUTEN FREE | Kg 1 |
Preparation
Dough temperature at about 30°C.
-Mix all the ingredients at medium speed in a planetary mixer fitted with paddle for 5 minutes.
-Sprinkle, covering the entire surface, with the mix or with rice, buckwheat or corn flour.
-Let it rest for 5 minutes at room temperature.
-Break the dough in the desired dimension
-Roll up creating balls or the desired shape.
-Let it rise for 45-60 minutes in the proofer room at 30°C with relative humidity at 70%.
-Bake at 220-230°C with plenty of initial steam.
Advices:
-Water temperature must be at 37°C to have best workability, growth and proofing of the final product.
-It’s possible to add to the basic recipe 100 grams of corn or buckwheat flour.
