Focaccia using LIEVITO MADRE DUO
Focaccia using LIEVITO MADRE DUO — an IREKS recipe in 2 components. Uses Lievito Madre Due 10 kg.
- mixing time
- 8 + 2 min
- dough temperature
- 26-28 °C
- bulk fermentation time
- 20 min
- intermediate proof
- 45 min
- final proof
- approx. 30 min
- baking temperature
- 220 °C
- baking time
- approx. 20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour type 550 | 10.000 kg |
| Lievito Madre Due 10 kgLievito Madre DUO | 0.400 kg |
| Olive oil | 0.800 kg |
| Salt | 0.200 kg |
| Water, approx. | 6.500 kg |
Oil-salt emulsion
| Ingredient | Quantity |
|---|---|
| Olive oil | 0.100 kg |
| Salt | 0.020 kg |
| Water | 0.100 kg |
Method
Mix the dough in a spiral mixer for 8 + 2 minutes. Dough temperature 26 – 28 °C.
Allow a bulk fermentation time of 20 minutes.
After the bulk fermentation time, scale dough pieces (scaling weight as desired), process as desired and allow an intermediate proof of 45 minutes.
After the intermediate proof, wash with the oil-salt emulsion, press holes into the dough using the fingers and allow final proof of approx. 30 minutes.
Subsequently, bake giving steam.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.