Venere bread

Yeastg 300
Waterg 5.500-6.000

- Temperature and timings

Kneading time: about 15 minutes (spiral kneading machine)

Dough temperature: 26-27°C

Resting time: 15 minutes at 25°C

Division: g 250

Second resting time: 10 minutes at 25°C

Final leavening: 50-60 minutes at 30°C – relative humidity 80%

Baking: 220-230°C, with steam at the beginning for about 25 minutes

- Method:

Using a spiral kneading machine: knead all the ingredients by inserting, at the beginning, 5 liters of water; after the dough has turned for 2 minutes at second speed, insert the remaining water in 2/3 times making sure that it is completely absorbed. Let rest the mixture for about 15 minutes at 25°C. Break and preform for a second resting of 10 minutes. Give the typical baguette shape and and place to rise upside down on floured sheets for about 50-60 minutes in the cell. Bake with steam and open the oven 5 minutes before removing it.

Timings, temperatures and sizes can be modified depending on the needs and production capacities of each.