We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Rex Milano - Napoli Sandwich
Prep Time : 00h 09
Cooking Time : 00h 23
12 sandwiches
Preparation Time: 9 minutes
Proofing and Resting Time: 75 minutes
Baking Time: 23 minutes
Outcome: 12 sandwiches
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Rex Milano
- 585 g Wheat flour (Type 550)
- 13 g Butter
- 7 g Salt
- 10 g Instant yeast
- 868 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 2 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Cover the dough and allow start the bulk fermentation for 10 – 20 minutes.
- Scale the dough into 120 g pieces, cover the dough pieces and start the Intermediate proof for 20 minutes.
- Mould the dough pieces oval and place onto a greased baking tray.
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- The oven should have a temperature of 230°C when you put the sandwiches in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the sandwiches approx. for 23 minutes.