Emperor's bread
Instructions
We are the bread of Emperor (Kaiser), to emphasize that white bread, at one time, it was just the preserve of the nobility.
Today, Kaiser is diffused everywhere: his fame goes from Northern Europe to the Eastern Alps.
Similar to Rosetta is a practical, valid for both the daily and the sandwiches.
The dough should turn in the spiral mixer for about 10 minutes before speed and 3 minutes in second speed; then you need to rest the dough for a time not less than 10 minutes; so, do you go for 10-12 laps into the cylinder.
Before printing, normally with a divider and rounder rise for 12-13 minutes; Finally he gives with the stencil to helical motion characteristic impression.
The final rising has an average time of 25-30 minutes.
This bread is usually decorated with various kinds of seeds.
Cooking with steam takes about 17 minutes at a temperature of 230-240 degrees.
Ingredients and dosing for 40 persons
- For the biga:
- 5000 g of flour
- 250 cl of water
- 50 g of yeast
- For the dough:
- 5000 g of flour
- 270 cl of water
- 220 g of salt
- 100 G = = Malt
- 150 g of yeast
- Biga