Reteta Paine Cu Secara – secretul unei paini autentice si bogata in fibre cu CONMIX Paine cu Secara – un premix gandit pentru brutari care doresc sa ofere produse cu adevarat remarcabile. Materii prime brutarie.
| Ingredients | Kg |
| All-purpose Flour (Type 550/650/Whole Wheat) | 10 |
| CONMIX Rye Bread | 2 |
| Yeast | 0,300 |
| Salt | 0,18 |
| Water | 6,500 |
| Total | 18,980 |
| 1. Initial Mixing: | In a suitable container, mix all-purpose flour together with CONMIX Rye Bread premix for a uniform distribution of ingredients. |
| 2.2. 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. |
Instructions:
Invata sa prepari acasa paine cu secara, gust autentic si textura densa. Descopera ingredientele si pasii necesari pentru a coace o paine hranitoare, bogata in fibre si arome naturale, perfecta pentru orice masa sau gustare. Reteta paine cu secara. Materii prime brutarie
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