Bread and baked goods
Bread with Nucleo Mais Party
Product used
Ingredients
| Type 0 soft wheat flour 240-270 W | 5.000 g |
| Nucleo® Mais Party | 5.000 g |
| Water | 6.500 g |
| Yeast | 300 g |
| Salt | 200 g |
Method
Mix the flour, Mais Party, yeast and 5.500 g of water for approximately 5 minutes on 1st speed (spiral mixer). Switch to 2nd speed, add the remaining water, then the salt, and mix for another 10 minutes.
Bulk fermentation: 40 minutes in a dough tub.
Turn the dough out onto a work surface generously dusted with extruded corn and cut into small strips, twisting each strip around itself.
Proofing: approximately 50 minutes in a proofing chamber at 30°C with humidity.
Bake with steam at 210°C for 25 minutes, opening the steam vent halfway through baking.