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ΣΧΕΤΙΚΕΣ ΣΥΝΤΑΓΕΣ
SPICY TOMATO BREAD
ΥΛΙΚΑ
- 8.000 g Type 70% Soft flour,
- 2.000 g Tomato Snackers mix,
- 400 g sugar,
- 400 g margarine,
- 150 g yeast,
- 200 g salt,
- 5.700-5.800 g water
ΕΚΤΕΛΕΣΗ
- Mixing time: 6 minutes on low and 7 minutes on high speed,
- Dough temperature: 25 degrees Celsius,
- Proving time: 60 minutes,
- Stove temperature: 32 degrees Celsius,
- Stove humidity: 75%,
- Weight: 450-900 g,
- Baking temperature: 220 degrees Celsius(depending on the oven),
THYME-ROSEMARY MINI BREADS
ΥΛΙΚΑ
- 4.000 g Coarse Thracian Yellow Flour,
- 3.500 g Type 70% Strong flour,
- 2.500 g Thyme-Rosemary mix,
- 400 g sugar,
- 400 g margarine,
- 200 g salt,
- 300 g yeast,
- 6.200-6.300 g water
ΕΚΤΕΛΕΣΗ
- Mixing time: 3 minutes on low and approximately 5 minutes on high speed,
- Kneading temperature: 27 degrees Celsius,
- First proving time: 15 minutes,
- Weight per item: 100 g,
- Second proving time: 10 minutes,
- Mini pie shaping,
- Stove temperature: 35 degrees Celsius
- Stove humidity: 75%,
- Stove time: 35-40 minutes,
- Baking temperature: 225 droping to 200 degrees Celsius on steam,
- Baking time: 15 minutes,
TRADITIONAL HEAVY LEAVENED BREAD
ΥΛΙΚΑ
- 7000 g of traditional 70% type flour, 3000 g of coarse yellow flour,
- 500 g of sour dough (optional), 150-200 g Phil Germe,
- 50 g of raisin syrup, 200 g of olive oil, 150-200 g of yeast,
- 200 g of salt, 6200-6300 g of water.
ΕΚΤΕΛΕΣΗ
- Mixing time: 9 min at slow speed and 2 min at fast speed,
- dough temperature: 25oC,
- dough resting time: 40-45 min,
- fermentation chamber temperature: 32oC,
- humidity: 70%, weight: 1000-2000 g,
- baking temperature: 230oC–›210oC,