Bread with Completo Pane Saraceno

Mix Completo Pane Saraceno with the yeast and 6.000 g of water for approximately 3 minutes on 1^st speed, then for another 5 minutes on 2^nd speed. Once the gluten network is well developed, add the remaining 500 g of water and mix for 2 minutes on 2^nd speed until fully absorbed. Finally, pour in the oil in a thin stream until the dough is smooth and uniform.

Fold the dough and let it rest in a dough tub for 25 minutes at room temperature.

Divide the dough into 300 g pieces (or the desired size), shape into round loaves and leave to proof for another 30 minutes.

Reshape the loaves and proof in a proofing chamber at 28-30°C with 80% humidity for approximately one hour.

Score a cross on the surface and bake in an oven with steam at 210°C for 30 minutes (baking time varies depending on the chosen loaf size). Open the steam vent halfway through baking.