Bread with Completo Breaty

Mix Breaty, the yeast and 6.000 g of water for 5 minutes on 1^st speed (spiral mixer). Switch to 2^nd speed and mix for another 2 minutes. Then gradually add another 1.500 g of water in a thin stream until fully absorbed, for approximately 8 minutes, and finally add the salt.

Bulk fermentation: 50 minutes in a dough tub.

Turn the dough out onto a table generously dusted with rice semolina or remilled durum wheat semolina, shape into small rustic rolls and place on floured wooden boards.

Proofing: 75/80 minutes outside the proofing chamber, at room temperature (approximately 25°C).

Turn the bread over before loading into the oven and bake at 210°C with steam for approximately 25 minutes, opening the vent halfway through baking.