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Wholemeal bread
Wholemeal bread
Recipe
Group | Weight / Volume |
---|---|
Ευsporo | 2.000 gr 50% |
Flour Τ70% Strong | 1.600 gr 40% |
Wholemeal flour | 400 gr 10% |
Yeast | 80 gr 2% |
Water | 2.120 gr 53% |
Preparation
Mix all the ingredients together for 3 minutes at low speed and for 4 minutes at high speed.
The correct temperature for the dough is 27-28 °C.
Allow to rest for 30 minutes.
Cut in 430 gr.
Shape the dough in loafs and decorate with Seed Mix.
Proof for about 50 minutes (±35°C, with humidity).
Make a slight cut according to your preferences.
Bake in 220°C, with steam 3’’, for 25-30 minutes.
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