Bread with Completo 7 Cereali

Mix all ingredients on 1^st speed for approximately 5 minutes. Switch to 2^nd speed for 8-10 minutes.

Final dough temperature: 27°C.

Allow the dough to bulk ferment in a tub for approximately 30 minutes at room temperature.

Divide the dough into pieces of approximately 200 g and shape as desired.

Proof in a proofing chamber for 60 minutes at 29-30°C.

Score the surface of the loaves and bake at 210°C with steam for 25-30 minutes. Open the steam vent halfway through baking.