Image of The Mill announces
Image of The Mill announces

Ingredients if you use ORGANIC WHOLEGRAIN SPELT Flour:

  •   10 kg Organic Wholegrain Farro flour
  •   5.5 lt water
  •   200 g salt
  •   300 g yeast
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Ingredients if you use “LE FARINE DI NONNO ANDREA” - INTEGRA flour:

  •   10 kg 100% wholegrain flour 
  •   6.2 lt water
  •   200 g salt
  •   300 g yeast

Ingredients if you use NORDIC “Semi & Sole” flour

  •   10 kg Nordic “Semi & Sole” flour
  •   5,2- 5,3 lt water
  •   200 g salt
  •   300 g yeast

Ingredients if you use MEDITERRANEAN “Semi & Sole” flour

  •   10 kg Mediterranean “Semi & Sole” flour
  •   5.6 lt water
  •   200 g salt
  •   300 g yeast

Instructions
Combine all ingredients setting aside approximately 2-8% the of water.
Continue mixing for 7 minutes at speed setting 1 in a spiral mixer. Knead at speed setting 2 for 6 minutes (For Spelt and Nonno Andrea Integrale) or 7-9 minutes (for Nordic and Mediterranean), or in any case until dough is smooth and well-strung.

Final dough temperature: 26° C

Let the dough stand for about 40 minutes at room temperature in a marna or a tub. Divide the dough into forms of about 500 g to be placed into molds ( panibois , etc.). <

Leavening
Let rise in a tray for about 90 minutes at 28° C with 80% humidity

Baking
Bake at 230° C for about 35 minutes

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