Bread and baked goods
Bread with Nucleo Vitaminic
Product used
Ingredients
| Type “0” soft wheat flour 240-270 W | 7.000 g |
| Nucleo Vitaminic | 3.000 g |
| Water | 5.500 g |
| Fresh baker's 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: 30 minutes in a dough tub.
Divide into pieces of approximately 250 g and shape as desired.
Proofing: 60 minutes in a proofing chamber at 30° C with humidity.
Bake with steam at 210 °C. for 30 minutes, opening the steam vent halfway through baking.