Bread and baked goods
Bread with Nucleo Rombi
Product used
Ingredients
| Type 0 flour | 7.000 g |
| Nucleo Rombi | 3.000 g |
| Water | 7.000 g |
| Fresh yeast | 300 g |
| Salt | 200 g |
Method
Mix the flour, Nucleo® Rombi, yeast and 5.500 g of water for approximately 5 minutes at 1st speed (spiral mixer). Switch to 2nd speed, add the remaining water, then the salt, and mix for another 10 minutes.
Bulk fermentation: 30/40 minutes in a dough tub.
Turn the dough out onto a generously floured table and shape as desired.
Proofing: 40/50 minutes.
Bake with steam at 220°C for 25 minutes, opening the steam vent halfway through baking.