Banana And Bauletto

Preparation:

Preparation: In Southern Italy, due to its origins, rolled bread is called 'bread of the North'. It is a type of bread that lends itself to being produced both in the 'seasoned' version (lard, fat or oil, which according to Italian law must be higher than 4.5% in order to have this denomination) and in the 'with milk'. The latter provides for the addition of a percentage of milk to replace the water. The dough temperature should be close to 27 degrees. The mixing times are different in relation to the machine used. Two examples: the mixing time of the dip with dip is 14 minutes; the time for kneading with a spiral around 10 minutes. After the mixing operation, let it rest for about 40 minutes. Machines with different levels of technology are available for forming this type of bread: from simple moulders to automatic groups with high hourly production (7000 pieces per hour). Once the sandwiches have been placed in the trays or on the tables, let them rise at 32-36 degrees for 20-30 minutes. Once the leavening time is over, bring the oven to 220-240 degrees and leave the sandwich for about 15-20 minutes in the cooking chamber.