Paneangeli Dehydrated sourdough with yeast 30g


Price:
Sale price£1.49

Description

PANEANGELI has created sourdough dehydrated with yeast, a unique product for home baking of bread.

It is a dehydrated sourdough with yeast, enriched with brewer's yeast and malted flour.

The PANEANGELI dehydrated sourdough with yeast has a great value in its use: it is extremely easy to use because it must not be dissolved or reactivated in water, but must be added directly to the flour in addition to two teaspoons of sugar.

The product needs longer leavening times (the dough needs two leavening phases) to obtain the unique and special consistency of bread as good as it once was.

DEHYDRATED MOTHER PASTA WITH YEAST

INGREDIENTS: sourdough WHEAT dehydrated 67% tender, flour WHEAT soft malty, dehydrated yeast 16%, emulsifier: sorbitan monostearate.
It may contain traces of MILK, EGGS, NUTS, SOYA.

For the dough: 200 g Manitoba flour - 300 g white flour - 1 sachet of dehydrated sourdough with PANEANGELI yeast - 10 g sugar - 2 tablespoons of olive oil -275-300 ml warm water - 1 heaped teaspoon of salt
Sift the flours into a large bowl and mix in the "Dehydrated sourdough with yeast". Make a hole in the centre of the pile and pour sugar and oil into it. Mix everything together with the help of a fork, adding the lukewarm water and salt a little at a time. Knead the dough on the floured table top for at least 10 minutes, spreading it with clenched fists, rewinding it and banging it on the table. Put the dough back into the floured bowl, cover it, closing with cling film and place it in a warm place to levitate, until its volume has doubled (about 1 hour). Roll out the dough into a sheet (60x40) and roll it up on the shorter side. Place the roll on the plate lined with baking paper and brush it with oil. Leave to rise again in a warm place for about 1 hour. Sprinkle with flour and, with a sharp knife, make oblique cuts.
Bake for 30 minutes in the middle part of the preheated oven (electric: 200 ° C, ventilated: 190 ° C, gas in the upper part: 210 ° C). If the surface of the bread gets too dark, cover with aluminium foil and continue cooking.

30g Sachet

You may also like

Recently viewed