Bread and baked goods
Bread with Nucleo Greco
Product used
Ingredients
| Type “0” soft wheat flour 220 W | 7.000 g |
| Nucleo® Greco | 3.000 g |
| Water | 5.500 g |
| Fresh yeast | 300 g |
| Salt | 200 g |
Method
Mix all ingredients for approximately 5 minutes at 1st speed (spiral mixer). Switch to 2nd speed and mix for another 10 minutes.
Bulk fermentation: 25 minutes on the workbench.
Divide into 100 g pieces and flatten into discs using a moulder.
Proofing: 35 minutes in a proofing chamber at 30°C with humidity.
Bake with steam at 220°C for 10 minutes, opening the steam vent halfway through baking.