CEREAL SEEDED BREAD WITH SOY FIBER
SAVOURY LEAVENED PRODUCTS
|COMPAGNON 50%||g 5000|
|flour - for bread||g 5000|
|water - from 65 up to 68%||g 6500|
|fresh yeast||g 300|
Knead all the ingredients for about 25-30 minutes (depending on what kind of kneading machine you use) and, anyway, until the dough is well-combined and smooth.
Make sure that the temperature of the dough at the end of the kneading is 25-26°C.
Let the dough rest for 30-40 minutes at 22-24°C, then divide the dough into 400g portions.
Roll the portions of dough up tigh to shape loaves.
Transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 50-60 minutes.
Bake for 40-50 minutes at 230-240°C.
The dose of water shall be adjusted according to the properties of the flour you use."