SOFT BREAD 50% |
CEREAL PLUS 50% |
farina di grano tenero tipo 00 |
acqua |
olio di semi di girasole |
lievito di birra |
Times and temperatures
Temperature of the dough at 26-27°C
Knead time (spiral mixer) 13 minutes
Resting for 5 minutes at 22-24°C
Proofing for 80-90 minutes at 28-30°C
Baking with steam at 210-220°C for 25 minutes.
DOUGH: knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough.
RESTING: let it rest at 22-24°C for 5 minutes.
SCALING: divide the dough into 500 grams pieces for 10x10x20 cm moulds.
SHAPING: shape the dough pieces into cylinders of the length of the moulds. Place them in lightly oiled moulds.
PROOFING: place in the proofer at 28-30°C with relative humidity of 75-80% for about 80-90 minutes.
BAKING: bake at 210-220°C for about 25 minutes.
As soon as it is out of the oven unmould the bread and let it cool on racks.
