Bread and baked goods
Bread with Completo Contadino
Product used
Ingredients
| Completo Contadino | 10.000 g |
| Water | 5.500-6.000 g |
| Fresh yeast | 300 g |
| Salt | 200 g |
Method
Mix 5.000 g of water and the other ingredients for approximately 5 minutes on 1st speed (spiral mixer). Switch to 2nd speed and mix for another 10 minutes, adding the remaining water a little at a time.
Bulk fermentation: 30 minutes in a dough tub.
Divide into pieces of approximately 250 g and shape as desired.
Proofing: 60 minutes in a proofing chamber at 30° C with humidity.
Bake with steam at 210 °C for 30 minutes, opening the steam vent halfway through baking.