Bread and baked goods
Bread with Nucleo Integrale
Product used
Ingredients
| Type 0 soft wheat flour 220 W | 7.000 g |
| Nucleo Integrale | 3.000 g |
| Water | 6.000-6.500 g |
| Baker's yeast | 300 g |
| Salt | 200 g |
Method
Mix all ingredients for approximately 10 minutes on 1st speed (spiral mixer). Switch to 2nd speed and mix for another 10 minutes.
Bulk fermentation: 25 minutes in a dough tub.
Divide into pieces of approximately 200 g and shape as desired.
Proofing: 90 minutes in a proofing chamber at 30°C with humidity.
Score the surface and bake with steam at 210°C for 25 minutes, opening the steam vent halfway through baking.