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Pane Maggiore
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AEF
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Pane Maggiore%Kilos/Grams
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Ingredients
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Whole Wheat Leaven
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Whole Wheat Flour100.00%21
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Mature Starter -rye 100%47.60%10
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Water107.00%22
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Total weight254.60%53
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ripen for 14-18 hours
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White Leaven
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AP Flour95.00%20
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Rye flour-dark5.00%1
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Mature Starter -rye 100%50.00%11
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Water100.00%21
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Total weight250%53
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ripen for 14-18 hours
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Final Dough enter desired weight in yellow cell1000
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AP Flour60.5%287
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Medium/Dark Rye Flour17.5%83
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Whole Wheat Flour22.0%104
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Whole Wheat Leaven11.2%53
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White Leaven11.2%53
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Sea Salt2.2%10
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Water86.0%408
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Total weight210.6%1000
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DDT-76-78F
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Hold back 10% of water for bassinage.
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Autolyse the flours and water for 1 hour. DDT-76F.
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Add salt and mix for 2 minutes on 1st. Add the levain in
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chunks while in 1st, then continue mixing on 2nd for 6-8 minutes
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or until dough is moderately developed and cohesive.
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BF for 4 hours, s&f every 40 min, shape then bulk retard overnight.
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Overall FormulaKilos/Grams
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Total Flour100.00%527
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AP Flour58.31%307
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Dark Rye Flour17.91%94
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Whole Wheat Flour23.77%125
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Sea Salt1.98%10
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Water87.67%462
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Total weight/yield189.6510792%1000
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Total Pre-fermented Flour9.95%52
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