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Чиабатта «Флорентийская»

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  • Рецептура
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  • Чиабатта «Флорентийская»

    • Рецептура

    Мука пшеничная в/с 100 кг
    Софтгрейн пророщенная пшеница 40 кг
    Дрожжи прессованные 3 кг
    Соль 1,6 кг
    Кимо Акти Плюс 2 кг
    Вода* 75-80 кг
    * Воду используют холодную (5 ºС) или частично лед, при замесе добавляют частями: сначала 70 %, потом еще 15 % и 15 %.

    Технологический процесс

    шаг за шагом

    Время замеса, мин

    5 – 6 на 1-ой скорости;

    12 – 18 на 2-ой скорости
    Температура теста,ºС

    22 – 24

    Время брожения, мин

    90 –120

    Масса тестовой заготовки, кг

    0,150 – 0,350
    Формовка

    Тесто из ёмкости опрокидывается на стол, посыпанный мукой. Аккуратно растягивается ровным слоем по поверхности стола, не нарушая структуры теста. Затем формуют тестовые заготовки с помощью острого скребка.

    Время расстойки, мин

    50 – 60

    Параметры расстойки

    t 32-34°С ; W 65-75%
    Время выпечки, мин

    20 – 25

    Параметры выпечки

    240 – 210°С + Пар 0,9л

    Через 5 минут от начала выпечки открыть шибер. Допекать при открытом шибере.

    О рецептуре

    Уровень сложности:
    1

    Назначение

    • Пасха
    • Барбекю
    • Хэллоуин
    • День Матери
    • Рождество
    • Сезонный ассортимент (зима)
    • Сезонный ассортимент (весна)
    • Сезонный ассортимент (лето)
    • Сезонный ассортимент (осень)

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