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Wholegrain Bread with Durasoft
3
Category
Ingredients:
 5000 g Flour DURASOFT
 5000 g Flour Africana
 180 g Yeast
 200 g Salt
 6000 g Water
Procedure:
1

Mix all the ingredients for 6’ at low speed and for 4' (approx.) at fast speed.
The dough should be soft and little sticky.

2

Let the dough rest for 20 minutes.

3

Cut and mold to balls and let them rest for 20'.

4

Knead and sprinkle with wholegrain flour.

5

Proof at 35°C with 70 % humidity for 35’ (approx.).

6

Bake at 210° C for 35’ (approx.)

Ingredients

Ingredients:
 5000 g Flour DURASOFT
 5000 g Flour Africana
 180 g Yeast
 200 g Salt
 6000 g Water

Directions

Procedure:
1

Mix all the ingredients for 6’ at low speed and for 4' (approx.) at fast speed.
The dough should be soft and little sticky.

2

Let the dough rest for 20 minutes.

3

Cut and mold to balls and let them rest for 20'.

4

Knead and sprinkle with wholegrain flour.

5

Proof at 35°C with 70 % humidity for 35’ (approx.).

6

Bake at 210° C for 35’ (approx.)

Notes

Wholegrain Bread with Durasoft

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