Pan de choclo

Ingredients, Sponge

Ingredientes% PanaderoCantidad (Kg.)
Flour100%2.721 kg
Water60%1.633 kg
Salt0.2%0.005 kg
Yeast (dry)0.1%0.003 kg
Total160.3%4.362 kg

Ingredients, Final dough

Ingredientes% PanaderoCantidad (Kg.)
Flour100.0%10.905 kg
Choclo (liquate)60.0%6.543 kg
Salt2.5%0.273 kg
Sugar20.0%2.181 kg
Margarine40.0%4.362 kg
Fresh yeast5.0%0.545 kg
Eggs25.0%2.726 kg
Anise seeds0.2%0.022 kg
Sponge40.0%4.362 kg
Total292.7%31.919 kg

Process

Proceso
Dough consistencyMedium soft
Mixing techniqueIntensive mix
AutolyseNo
Desired dough temperature24 C
First fermentation15 min
FoldsNo
Dividing60 gr.
PreshapingBalls
Resting time20 minutes
ShapingDisc of dough whith cheese filling
Proofing1 hour
ScoringNo
Baking (with steam)20 min at 160 C with steam
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