NATURALLY LEAVENED BREAD
NATURALLY LEAVENED BREAD
Difficulty level
NATURALLY LEAVENED BREAD
Ingredients
| strong flour | g 5.000 |
| water | g 2.500 |
| NATUR ACTIV | g 300 |
Preparation
Knead all the ingredients for about 10 minutes (spiral kneading machine).
Make sure that the temperature of the dough at the end of the kneading is 26-27°C.
Let rise for 12 hours at 26-28°C or, as an alternative, for 16-18 hour at 20-22°C.
Ingredients
| flour - for bread | g 5.000 |
| water | g 3.000 |
| BIOCONCEPT | g 50-80 |
| salt | g 180-200 |
Preparation
Knead all the ingredients together with the first dough for about 10 minutes in a spiral kneading machine, until the dough is smooth.
Anyway, keep on kneading until the dough is well elastic.
Make sure that the temperature of the dough at the end of the kneading is 24-26°C.
Let the dough rest for 60-70 minutes a 28-30°C, then divide it into portions (from 100g up to 1000g).
Roll the portions of dough up into loaves, either round or long-shaped.
Transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 90 minutes.
Bake the 100g loaves at 220-240°C for 20 minutes, the 500g loaves at 210-220°C for 40 minutes and the the 1000g loaves for 60 minutes at 210-220°C
"You can replace BIOCONCEPT with YORK EVOLUTION in the same amount.
"
