Pane bianco

INGREDIENTS

Leavened dough

• 400gr. Des Champs
• 250gr. water
• 1gr. yeast

For Pane bianco

• 1500gr. Des Champs
• 500gr. Aloni
• 651gr. sourdough sponge one day before
• 40gr. salt
• 1600gr. water

   

Fillings

Basil pesto

• 300gr. basil pesto
• 100gr. tomato concaché
• 100gr. mashed potato powder

White

• 300gr. regatto cheese
• 100gr. double cream 35%
• 100gr. mashed potato powder

INSTRUCTIONS

For the leavened dough

1. Mix all the ingredients together very well. Close the container airtight and leave it in the environment for 12-20 hours.

For Pane bianco

1. Mix all ingredients together.
2. Mix in a high- speed kneader for 3 minutes at 1st speed and for 6-8 minutes at 2nd speed.
3. Allow the dough to rest for 30 minutes in room temperature.
4. Fold it in quarters
5. Allow the dough to rest for 30 minutes
6. Cut the dough in half and open 2 sheets of 3cm thickness each. Spread the pesto filling halfway on one sheet and the white filling halfway on the other.
7. Fold both sheets in half and cut strips of 200g. using one strip with pesto filling and one with white filling. Roll into a snail shape and twist the dough at the same time.
8. Place on baking tray lined with baking paper.
9. Ferment at 6-8°C for 12-18 hours
10. Carve and bake for 35-40 minutes in a fan oven at 210-220°C with steam

For the fillings

Mix all the ingredients together.