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PAgnotta pan casale FiorFiore ricette panificati per professionisti
Bakery Mixes
lee-ann 12 April 2024

Loaf with Grains and Seeds

Fiorfiore Pan Casale

 

Difficulty 2

30 Minutes

6 steps

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Ingredients

FiorFiore Pan Casale 1000g

Water 600/650g

Brewer's yeast 30g

Preparation

Step1

Knead all the ingredients until a homogeneous dough is achieved.

Step2

Let the dough rest at room temperature for about 20 minutes.

Step3

Divide the dough and shape it into loaves weighing 450–500 g.

Step4

Let the loaves rise in a proofing chamber at 30°C with 75% humidity for about 60–75 minutes.

Step5

Decorate with seeds of your choice and bake in a static oven at 220°C for approximately 40 minutes.

Step6

Open the steam vents during the last 10 minutes of baking.

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