Maritozzo

Ingredients

Bun

5 kg: Perfecto flour Bongiovanni

1,35 kg: Water

0,15 kg: Fresh yeast AlfaPro Rapida

0,5 kg: Water

1,25 kg: Butter

0,003: Bourbon vanilla Delipaste Fabbri

A method of preparing

1

Dough temperature: 25-26 °C

2

Mixing time: 6 minutes slow speed, 6 minutes fast speed (spiral mixer).

3

Dough resting time: 90 minutes at room temperature.

4

Final proof: 120-150 minutes at room temperature.

5

Baking temperature and time: 160-170°C, approx. 15 minutes (deck oven)

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