Bakery
SPELT AND BUCKWHEAT BAGUETTE
DIRECT METHOD Knead all ingredients in the mixer (using only 2/3 of the water) for…
Bakery
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Bakery
DIRECT METHOD Knead all ingredients in the mixer (using only 2/3 of the water) for…
Bakery
COLD RISE METHOD Knead all the ingredients in the mixer (using only 2/3 of the…
Bakery
COLD RISE METHOD Knead all ingredients in the mixer (using only 2/3 of the water)…
Bakery
Sorry, this entry is only available in Italian and French.
Bakery
Sorry, this entry is only available in Italian and French.
Bakery
• Mix all the ingredients in the mixer (only half of the water) for 10…
Bakery
• Knead the ingredients in the mixer – only 2/3 the water – for 10…
Bakery
• Knead the ingredients in the mixer – only half the water – for 10 minutes…
Bakery
• Knead the ingredients in the mixer – only half the water – for 10…
Bakery
Knead all the ingredients for 3 minutes at low speed and for 7 minutes at…
Bakery
Knead for 3 min at 1° speed and for 8 min at 2° speed Final…
Bakery
Knead with a spiral mixer for 5 4 min at low speed and for 6…
Bakery
Knead all the ingredients for 5 min at low speed and for 7 min at…
Bakery
Knead all the ingredients for 5 min at low speed and for 7 min at…
Bakery
1. Knead all the ingredients and let the dough rest for 15 minutes. Spread it…
Bakery
1. Knead all the ingredients and let the dough rest for 30 min. Cut the…
Bakery
1. Knead all the ingredients and let the dough rest for 15 minutes. Spread it…
Bakery
1. Add to the biga all the ingredients for the final dough and knead it…
Bakery
1. Knead the ingredients, adding just one part of water (5,5 kg), for 2 minutes…
Bakery
1. Knead the ingredients adding just one part of water (5,5 kg), for 2 minutes…