Préfou with mushrooms
A préfou with forest flavors !
Preparation time : 2h30
Base temperature : 52°C
Ingredients for the préfou
1.5
kg of Durum Pro Préfou
75
g of butter
18
g of yeast
27
g of salt
600
g of water and adjust
930
g of Pépite M and adjust
Ingredients for the mushroom filling
500
g of button mushrooms
100
g of grated Parmesan cheese
10
g of garlic powder
Preparation
1
Kneading
Knead all the dough ingredients 4 minutes on slow speed, then 8 minutes medium speed. Dough temperature : 22 à 23°C.
2
Resting in bulk
45 minutes at room temperature.
3
Division
Divide into 350 g portions.
4
Shaping
Shape into approximately 20 cm long oval loaves, then flatten to 1 cm thickness. Dust with Pépite M.
5
Proofing on layers (without folding)
1 hour at 25°C (77°F) and 85% humidity.
6
Baking (deck oven)
15 minutes at 220°C/240°C (428/464 °F).
7
Preparation of the mushroom filling
Chop the mushrooms and cook them without adding any fat or water.
Add the Parmesan cheese and blend everything together to obtain a smooth filling.
8
Assembly
Once cooled, cut the Prefou loaves in half lengthwise and generously fill with the mushroom filling. Close them and reheat in the oven for another 5 minutes at 180°C (356 °F). Cut into 2 cm thick slices and serve immediately.