FOCACCIA WITH SEEDS AND CEREALS
Ingredients
- CEREAL MADRE
- 10,000 kg
- Lukewarm water
- 8,200 kg
- Fresh Yalt
- 0,300 kg
- Salt
- 0,170 kg
• Knead the ingredients in the mixer – only half the water – for 10 minutes at 1st speed
• Switch to 2nd speed for 15 minutes adding the remaining water little by little and the salt after 5 minutes of kneading (the dough temperature must be between 28° and 30°C for reactivation of the natural yeast)
• Place the dough in a bowl previously greased with oil and let it rest for about 15 minutes covered with a nylon cloth.
• Pour it onto a lightly greased work surface and cut rectangles of the desired weight.
• Place the batters in plastic trays previously greased with oil and leave to rise for 90 minutes in a cell at 30 °C with R.H. of 70/80%.
• Place the risen batters on pizza peel, sprinkle homogeneously EVO oil and/or brine; finely crush the batters, evenly.
• Bake at 240°C for 10 minutes, open the valve and lower the temperature to 210/220°C and finish baking for a further 30/40 minutes, depending on the size.