CEREAL SEEDED BREAD WITH SOY FIBER
SAVOURY LEAVENED PRODUCTS
Difficulty level
SAVOURY LEAVENED PRODUCTS
Ingredients
| COMPAGNON 50% | g 5000 |
| flour - for bread | g 5000 |
| water - from 65 up to 68% | g 6500 |
| fresh yeast | g 300 |
Preparation
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.
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