Panitalia

Panitalia is an Italian variety of bread with the addition of oregano with an excellent taste

Using our Panitalia mix, you can prepare excellent country bread, ciabatta bread and excellent pizza bottoms and onion cakes.

Panitalia - pizza bottoms and onion cakes

Ingredients

Ingredients [g]

Wheat flour T550

10 000

MIX

1 000

Yeast

400

Water

7 000

Oil

150

Manufacture of pizza and onion cakes:

Mix all ingredients to the desired consistency (2 min slow + 4 min fast speed). Ferment for about 15 minutes and weigh the desired amount. Then form balls and prove them for about 30-40 min. Roll out the balls to the desired thickness or diameter, apply stuffing and ferment for further 30-40 minutes.

Baking temperature: 220° -> 180°C

Baking time: 12-15 minutes

Recipe for Panitalia bread with additives

Ingredients

Ingredients [g]

Wheat flour T750

8 000

Rye flour T720

8 000

MIX

1 000

Yeast

250

Oil

130

Water

7 200 g

Flavorings

0,3-15%*

Making bread:

Mix all ingredients to the desired consistency (4 min slow + 2 min fast speed). Place the dough in a container and ferment for about 2 hours. After 1h, make a delicate breakdown - throw the dough on the table, punch the dough to degas it, fold the dough into an envelope and put in a container. After fermentation, throw the dough on the table, roll out and divide into chunks. Ferment for about 20-30 minutes. Bake with steam. Using the recipes given it is possible to make rolls and bread. Flavoring additives are added 1 min. before the end of kneading.

Baking temperature: 230-210°C

Baking time: approximately 25 minutes.

*flavorings: basil or herb de Provence 0.3-0.5%, olives 8-10%, grains (e.g. sunflower) 15% - all additives are dosed in relation to flour used