Рецептура
| Количество | Единицы измерения | |
|---|---|---|
| Мука пшеничная в/с | 90 | кг |
| Изи Чиабатта | 10 | кг |
| Дрожжи прессованные | 2 | кг |
| Вода* | 60 – 80 | кг |
Технологический процесс
шаг за шагом
| Время замеса, мин. |
4 – 5 на 1-ой скорости; 12 – 18 на 2-ой скорости |
|---|---|
| Температура теста,ºС |
25 – 27 |
| Время брожения, мин. |
90 – 120 |
| Масса тестовой заготовки, кг |
0,150 – 0,350 |
| Формовка |
Тесто из ёмкости опрокидывается на стол, подпылённый мукой. Аккуратно растягивается ровным слоем по поверхности стола, не нарушая структуры теста. Затем формуют тестовые заготовки с помощью острого скребка. |
| Время расстойки, мин. |
30 – 60 |
| Параметры расстойки |
t 32-34°С ; W 65-75% |
| Время выпечки, мин. |
20 – 25 |
| Параметры выпечки |
t1 240-230°С ; t2 210-200°С + Пар |
* Воду используют холодную (5 ºС) или частично лед, при замесе добавляют частями: сначала 70 %, потом еще 15 % и 15 %
О рецептуре
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