Baba napoletano
Ingredients
Baba
- 2,3 kg
- Perfecto flour Bongiovanni
- 2,8 kg
- Water
- 0,65 kg
- Fresh yeast AlfaPro Rapida
- 0,15 kg
- Multifloral honey Ratos
- 0,9 kg
- Butter
- 2,1 kg
- Whole liquid egg Balticovo
- 0,005 kg
- Bourbon vanilla Delipaste Fabbri
- 0,1 kg
- Orange peel AlfaPro
A method of preparing
1
Dough temperature: 25-26 °C.
2
Mixing time: 10 minutes at slow speed (spiral mixer)
3
Dough resting time: 90-120 minutes (room temperature).
4
Baking temperature and time: 200 °C, approx. 10-12 minutes (deck oven).
