Walnut and plum bread to greet the summer season and celebrate the first day of autumn. Recipe for professional operators.
Discover our exclusive recipe made with Ryecorn, our new mixture of line Anima di Grano
with type “1” flour, rye flour and our special ingredient: toasted corn germ!
2 kg of Ryecorn Wheat Core Blend
80% water at 14 °
1% freeze-dried brewer’s yeast
4% freeze-dried mother yeast
2% extra virgin olive oil
200 g shelled walnuts
250 g dehydrated pitted plums
Procedure (with mixer).
Mixing times: 8 minutes in first speed, 10 minutes in second speed.
Insert the fruits at the end of the mixture, turning the machine for 3 minutes.
Pasta temperature: 27 °.
Rest: 30 minutes.
Formation as desired, recommended minimum size of 200 g.
Rising 1 h and 20 minutes at 30 °, humidity 80%.
Cooking 230 °, steaming 3 seconds.