PRIMA ACTI-PLUS ROMA - Pain de campagne

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Puratos ingredients

All ingredients

Flour 10.00kg 100%
Rye flour 1.000kg 10%
Water 6.3-6.5ltr 63-65%
Salt 0.220kg 2.2%
Yeast (fresh) 0.100-0.200kg 1.5-2%
Prima Acti-Plus Roma 0.300kg 3%

Recipe

Mixing: 8 minutes slow + 3 minutes fast.
Dough temperature :25°C.
Bulk fermentation: 20 minutes.
Scale:500g.
Hand up.
Intermediate proof: 20 minutes.
Make up, different shapes can be given, round, long etc.
Final fermentation (85% RH, 28°C): 60-90 minutes.
Depending on the shape decorate with flour or different cuts.
Bake with initial steam at 230°C.
Baking time: 35 minutes.
Open damper 5 minutes prior to end of baking.