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Wholemeal bread

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Ingredients:
 10000 g Flour type 90% dark
 180 g Yeast
 200 g Salt
 6500 g Water
 70 g ImproverSuper Impression
Procedure:
1

Add all the ingredients into the mixer and run for 10’ at slow speed and for 4' at fast speed.

2

The dough should be soft and little sticky.

3

Rest the dough for 30 minutes.

4

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

5

Bake at 210° C for 40’ approx.

Nutrition Facts

0 servings

Serving size

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