Roma® Premio 00 Toasty Bread
Roma® Premio 00 Toasty Bread
Directions
- To prepare the poolish, stir together 500 grams flour, 3 grams yeast and all of the water in a mixing bowl. Cover and ferment for 22 hours at room temperature.
- Set water chiller to 18°C.
- Using a Hobart Legacy Mixer, add the poolish and remaining dough ingredients to the mixing bowl. Mix on speed 1 for 1 minute, then on speed 2 for 6 minutes. Remove the dough from mixer and rest for 5 minutes.
- Divide the dough into 80-gram pieces and round. Rest for an additional 5 minutes. Place dough balls in an oiled bowl, cover with plastic wrap, and ferment for 2 hours.
- Sheet on a reversable sheeter down to 3.0mm in thickness. Start with the setting on #10, then down to #8, #6, #4 and finally #3. Run dough through the sheeter twice on each setting. Dock with a docking wheel, twice in each 90° direction. Cut into 4”x6” rectangles. Brush rectangle tops with char solution.
- Place the prepared dough onto round screens then onto a wire shelf on a rack.
- Bake at 450°F in a preheated deck oven for 7-8 minutes. Cool 20 minutes and bag.
Ingredients
- 1000 g. Roma® Premio 00 Flour
- 17 1/2 g. salt, fine
- 30 g. sugar, granulated
- 30 g. Soybean oil
- 6 g. Instant Active Gold Star Yeast, divided
- 614 g. water
Char Solution
Directions
- Mix all ingredients.
- Brush dough triangles with char solution.
Ingredients
- 5 g. Crystalline Fructose
- 3 g. Red Arrow™ smoke flavoring, (#17031)
- 3 g. Red Arrow™ smoke flavoring, (#17028 )
- 2 1/2 g. Cargill™ Iso-Pure Pea Protein, (#860)
- 6 1/4 g. water
