Ingredients

For the dough

 

• 700 g Flour 70% strong

• 300 g Yellow (rustic) flour

• 40 g Yeast

• 150 g Liquid Wheat Sourdough Uldo 

• 40 g Sugar

• 100 g FAMA Fritto oil

• 500 g Water

 

For the coat

 

• 20 g Light Malt Extract Uldo

• 10 g Water

 

For the decorations

 

• 50 g Spicy Topping Uldo or

• 50 g Corn Extrudate Uldo

 

Directions

KNEADING TIME: 5’ at slow speed – 7’ to 8’ at fast speed

KNEADING TEMPERATURE: 27 ºC

REST TIME 1st: 60’ folding the dough crosswise and place it in a plastic food pan with a lid.

DOUGH MOLDING 1: Weigh 600g of each piece, making them in an oblong shape, placed in sheets or cloth cabinets with a cloth and covered with a cloth.

REST TIME 2nd: 30'-40’

DOUGH MOLDING 2nd: Finger each piece and punch it with the special tool (hedgehog) all over the surface. Coat with Light Malt Extract Uldo and sprinkle with Spicy Topping Uldo or Corn Extrudate Uldo 

BAKING TIME: 20-25 with enough steam.

OVEN TEMPERATURE: 200 ºC

 


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