Small Loaves with Pane Funzionale Salus

Mix the premix with the yeast and 7.000 g of water at 1^st speed for approximately 5 minutes. Switch to 2^nd speed and add the remaining 1.500 g of water in three additions, mixing for another 10 minutes until the dough is fully developed.

Place the dough on the workbench or in an oiled dough trough, folding it to build strength.

Bulk fermentation: 20 minutes, covered with a plastic sheet at room temperature.

Shape into small elongated loaves and coat with the topping. Dough pieces weighing 180 g yield loaves weighing approximately 150 g.

Proof in a proofing chamber at 30°C with 80% humidity for approximately 45-50 minutes.

Score the tops of the loaves. Bake at 210°C with steam for 25-30 minutes, opening the steam vent halfway through baking.