| Kgs | ||
|---|---|---|
| Bread flour | 1.000 | |
| Sugar | 0.080 | |
| Fresh yeast | 0.040 | |
| Margarine | 0.075 | |
| Soft r Melting | 0.030 | |
| Puraslim | Bakery | 0.030 | |
| Water | 0.630 | |
| Fresh basil | 0.040 | |
| Filling (optional) | ||
| Garlic | 1 clove | |
| Pine nuts | 1.000 | |
| Parmesan | 1.000 | |
| Olive oil | 0.200 | |
| Salt | As required | |
| Topping | ||
| Rice flour | As required | |
| total | 5.125 |
Mixing spiral 4 mins slow 6 mins fast
Dough temperature 26°C
Bulk fermentation 5-10 mins
Scale at 60g
Intermediate proof 10 mins
Make up Roll the dough flat, fill with the basil paste and mould into oval shape
Final fermentation 75 mins at 35°C 90% RH Decoration: dust with rice flour, make incision with sharp knife
Oven temperature °C 180°C Baking Time +/-10'
