Bread and baked goods
Bread with Nucleo Curcuma
Product used
- Curcuma
Ingredients
| Type 0 soft wheat flour 240/270 W | 5.000 g |
| Nucleo® Curcuma | 5.000 g |
| Water | 5.500-6.000 g |
| Baker's yeast | 300 g |
| Salt | 250 g |
| Extra virgin olive oil | 400 g |
Method
Mix the flour, Nucleo®, yeast and 5.500 g of water for approximately 10 minutes on 1st speed (spiral mixer). Switch to 2nd speed, add the remaining water and mix for another 10 minutes. Finally, add the oil and salt.
Bulk fermentation: 40 minutes in a dough tub.
Divide into the desired piece size and shape into long loaves.
Decorate as desired with black sesame and poppy seeds.
Proofing: approximately 60 minutes in a proofing chamber at 30°C with humidity.
Bake with steam at 210°C until fully golden, opening the steam vent halfway through baking.