Recipe for the Bernardi: Homemade Bread
December 28, 2020 Julia Haberecht
Rezepte Rezept, Bernardi
Rezepte Rezept, Bernardi
HOUSE BREAD (indirect method)
Ingredients:
Flour (Italian type 2 = type 1050) 1,000 g
Water 700 g
Dry sourdough 50 g
Beer yeast 10 g
Salt 15 g
Preparation:
Put all the flour in a bowl, add 500 g of water and roughly mix it with a
wooden spoon or spatula to moisten the flour. Let the mixture rest for 10-12
hours to allow the autolysis of sugars (amylase) and proteins (proteases).
Fill the mixture into the kneading machine, add the sourdough and beer yeast with
100 g of water. Knead the dough until it pulls well. Once it reaches a
homogeneous appearance, add the remaining water in two parts and continue
kneading until the gluten structure forms. Finally, add the salt and finish
kneading.
Take the dough out of the bowl and place it in a plastic bowl or wooden
dough trough where it should rest for 2 hours.
Shape 2-3 loaves, depending on the desired size, and let them rest for another hour.
Fold the shaped loaves again to relax the gluten structure and knead in more air.
Round the pieces of dough and shape them as desired. Let them rest for another hour.
Lightly score the surface of the loaves with a knife and bake them on a
baking stone or baking sheet in a preheated oven at 240°C for 25/35
minutes, depending on the size of the pieces.
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Professional kneading machine bakeries and confectioneries Bernardi's BT kneading machines are professional kneading machines for use in bakeries and pastry shops. Thanks to inverters, the Bernardi BT can be operated at five speeds between 35 and 65 beats per minute and is therefore capable of kneading any type of dough. The patented immersion arm technology imitates the human kneading movement almost perfectly, so that the dough can be kneaded constantly at different intensities over a long period of time. The consistency of the dough benefits most from this. The specially shaped dough hooks minimise friction during the kneading process and the dough does not heat up during kneading. This protects the yeast and gives the dough optimum quality. With the Bernardi BTs, all dough forms can be kneaded effortlessly, light doughs for pizza and bread, medium-heavy doughs such as short pastry and also heavy doughs with high hydration such as panettone and/or with large amounts of yeast. The BT is available in four kneading capacities up to 12 kg, 24 kg, 48 kg and 60 kg dough. The kneading utensils are very easy to remove and clean. The control panel has a touch system. An emergency stop system with double channel is also integrated and ensures safety. The high dead weight of the Bernardi gives it stability and the high-performance induction motor ensures constantly powerful kneading results. The latest generation of Bernardi BTs can be controlled via Bluetooth using a specially developed "MixDrive" app and enables smart communication via iOS and Android. The design of Bernardi's diving arm kneaders is timelessly modern and very straightforward. They blend into any environment optically effortlessly and do not have to hide. The space requirement of the Bernardi BTs diving arm kneading machine is limited to a minimum, it finds place in every professional kitchen or bakery. The powerful induction motor provides high torque and quiet operation. The Bernardi BTs kneading machines require a three-phase 400 volt power supply. On request, the smaller machines can also be ordered with a standard connection (230 V, single-phase). Only the Bernardi BTs 60 requires a three-phase connection. Details Bernardi BTs at a glance: 5 speed settings (35 or 65 beats per minute) Kneading capacity 12 kg, 24 kg, 48 kg, 60 kg kneads all doughs, even with high hydration or large yeast quantities Kneading utensils can be removed for cleaning induction motor 400 Volt, three-phase Emergency shutdown system with double channel ("Safety Torque Off") touch control panel Perfectly suited for gluten-free doughsBernardi experimented with gluten-free doughs in its Bakery Lab in Italy. The results were excellent. The dipping arm technique is just as suitable for gluten-free doughs as for conventional doughs. Of course, as always when working with doughs, it depends on the experience in, handling doughs. Professionals around Bernardi have achieved up to 100% hydration. Materials used The inside of the machine is made of different materials, the housing is made of iron for the PRO and PRO XL models or AISI 304 for the stainless steel version. The shafts and the main rotating parts are made of C45 or stainless steel, there are aluminium castings, brass parts and plastic parts. The MISS BAKER has a motor for the movement of the arms and a gear motor that drives the movement of the bowl. There are 2 gear wheels in the gears (both the large machines and the Miss). The large machines have a gear wheel and a worm for the movement of the bowl, to which the movement is transmitted by a V-belt. Miss Bakers have an additional cogwheel and a poly V-belt that transfers the movement from the motor to the gearbox. The motor driver (inverter) is mainly made of plastic, but inside there are various materials (electronic boards, cables, copper windings ...). All professional mixers are driven by motor inverters, i.e. high-efficiency asynchronous motors controlled by electronic drivers with frequency vector control. This technology not only makes it possible to vary the mixing speed depending on the recipe, but also to achieve high energy efficiency. The Bernardi Company Quality and tradition have been Bernardi's top priorities for 35 years. As a young boy, company founder Elvio Bernardi observed the advantages of immersion mixers for yeast dough and, as a young man, made his own model, which was very soon reproduced. Today Bernardi is run by the second generation and is dedicated to the perfection and aesthetics of his dough mixers. Bernardi is the absolute leader in the field of gastronomic dough kneading machines and now dares to take the leap towards "Smarter Technology" control. Bernardi Bakery Lab Bernardi has set up a baking laboratory at its headquarters in Cuneo/Italy. Here caterers and chefs can deepen their knowledge of dough production and familiarise themselves with the professional dough kneading machines.
Professional kneading machine for pizzerias and restaurants With the RS series, Bernardi offers a professional diving arm kneading machine with two speed levels for pizzerias and restaurants. As in every Bernardi machine, the patented diving arm system is the heart of the RS machine. As if by hand, the machine kneads various doughs at 38 beats per minute or 52 beats per minute. The machine moves its kneading arms into the dough from above like a human being. The hooks also have a special shape that minimizes friction in the dough, so that the yeast is not strained too much and the dough achieves an optimum consistency. The Bernardi RS is an all-rounder for professional use. Available in three sizes with kneading capacities up to 12 kg, up to 24 kg and up to 48 kg, it kneads light and medium doughs for bread, pizza, flat bread, egg dough pasta, shortcrust pastry and croissants. RS doughs with higher hydration are left to their big sister, the Bernardi BT. Eye-catcher in every kitchen The dimensions of the Bernardi kneading machines are absolutely optimized and for space-saving use in professional kitchens. A kneading machine couldn't be more compact. The kneading arms are equipped with a safety system and can be easily removed for cleaning. The design is simple and modern, linear and elegant. The Bernardi does not have to hide in the kitchen. A high-performance induction motor drives every Bernardi submersible kneading machine with a very low noise level. It can be connected to a normal socket. Due to the high dead weight of the machine, it has a firm footing and fulfils its task absolutely reliably. No maintenance work is required, only the cleaning of the kneading utensils. For safety reasons, an emergency shut-off system with double channel ("Safety Torque Off") is installed. The control panel is equipped with a touch system for setting the speed levels of the Bernardi RS kneading machine.Perfectly suited for gluten-free doughsBernardi experimented with gluten-free doughs in its Bakery Lab in Italy. The results were excellent. The dipping arm technique is just as suitable for gluten-free doughs as for conventional doughs. Of course, as always when working with doughs, it depends on the experience in, handling doughs. Professionals around Bernardi have achieved up to 100% hydration.g The Bernardi Company Quality and tradition have been Bernardi's top priorities for 35 years. As a young boy, company founder Elvio Bernardi observed the advantages of immersion mixers for yeast dough and, as a young man, made his own model, which was very soon reproduced. Today Bernardi is run by the second generation and is dedicated to the perfection and aesthetics of his dough mixers. Bernardi is the absolute leader in the field of gastronomic dough kneading machines and now dares to take the leap towards "Smarter Technology" control. Bernardi Bakery Lab Bernardi has set up a baking laboratory at its headquarters in Cuneo/Italy. Here caterers and chefs can deepen their knowledge of dough production and familiarise themselves with the professional dough kneading machines.