Guerra

Ingredients

PAN CORN

1000 g

Water

600 g

Yeast

10 g

1. Knead for 3 min at 1° speed and for 8 min at 2° speed
2. Final dough temperature max 26°C
3. Let the dough rest for 30 min covered with a cloth
4. Fold the dough into 3 layers to strenghten the structure. Do it twice
5. Let the dough rest for 30 min covered with a cloth
6. On a surface covered with flour, shape the dough into filoni shape ( thick stripes)
7. Let rise for 2 hours covered with a cloth
8. Shape again the dough into filoni shape stretching the pieces into baguettes (around 40 cm for 350g pieces)
9. Place on corrugated trays and decorate with the buckwheat grain as desired
10. Let rise for other 15 min covered with a cloth
11. Carve 4-5 oblique cuts on the baguette surface
12. Bake at 220°C With steam. At the last 10 min open the valve
13. Baking time is according to weight ( for example 30 min for 350g pieces)

DISCOVER PAN CORN