Bread and baked goods
Bread with Completo 7 Cereali
Product used
- 7 Cereali
Ingredients
| Completo 7 Cereali | 1.000 g |
| Water | 6.000 g |
| Yeast | 300 g |
| Salt | 200 g |
Method
Mix all ingredients on 1st speed for approximately 5 minutes. Switch to 2nd 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.