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Wholegrain Bread with Africana
3
Category
Ingredients:
 10000 g Flour Africana
 210 g Yeast
 200 g Salt
 6300 g Water
Procedure:
1

Mix all the ingredients for 10’ at low speed and for 6' at fast speed.
The dough should be soft and little sticky.

2

Let the dough rest for 30 minutes.

3

Cut, mold and proof at 35°C with 70 % humidity for 40’ (approx.).

4

Bake at 210° C for 40’ (approx.)

Ingredients

Ingredients:
 10000 g Flour Africana
 210 g Yeast
 200 g Salt
 6300 g Water

Directions

Procedure:
1

Mix all the ingredients for 10’ at low speed and for 6' at fast speed.
The dough should be soft and little sticky.

2

Let the dough rest for 30 minutes.

3

Cut, mold and proof at 35°C with 70 % humidity for 40’ (approx.).

4

Bake at 210° C for 40’ (approx.)

Notes

Wholegrain Bread with Africana

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