Reteta Paine Cu Ceapa Si Chimen – savoarea autentica a painii cu gustul intens CONMIX Paine cu Ceapa si Chimen – un premix special creat pentru brutarii si patiserii care cauta sa ofere clientilor lor o experienta unica de panificatie. Materii prime brutarie.
| Ingredients | Kg |
| Dosage | 35% |
| All-purpose Flour (Type 550/650/Whole Wheat) | 2 |
| CONMIX PAINE CU CEAPA SI CHIMEN | 0,7 |
| Yeast | 0,060 |
| Salt | 0,036 |
| Water | 1,50 |
| Total | 4,296 |
Instructions:
| 1.Initial Mixing: | In a suitable container, mix all-purpose flour together with CONMIX Onion and Caraway Bread premix to ensure the uniform distribution of ingredients. |
| 2. Adding the Remaining Ingredients: | After mixing, add the yeast, salt, and water to the flour and premix mixture. Continue to stir to ensure a uniform integration of the ingredients. |
| 3. Kneading: | Using a spiral mixer, knead the dough for 5 minutes at speed 1, then increase to speed 2 for an additional 7 minutes. The kneading time may vary depending on the mixer, so monitor the dough consistency to achieve the desired elasticity. |
| 4. Dough Temperature and Resting: | Maintain the dough temperature at 28°C and let it relax for 10 minutes at room temperature (ideally 26 – 28°C). |
| 5. Dividing and Pre-shaping: | Divide the dough into portions of 460-470 g each and shape the pieces into a round form. Allow them to rest for 10 minutes. |
| 6. Final Shaping: | Shape each piece into a long form suitable for a baguette or tray. |
| 7. Proofing: | Cover the bread and let it proof for 50 minutes at 35°C with a relative humidity of 80%. |
| 8. Baking: | Preheat the oven to 240°C. Bake the bread for 22-25 minutes or until it achieves a golden color and a crispy crust. |
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