Whole grain bread



  • Kg. 10   Flour RusticOtto
  • l. 5,8     Water
  • g. 300   Yeast


Mix all the ingredients for 6 minutes at speed 1 and 5 minutes at speed 2. Let the dough rest for 30 minutes. Produce pieces of less than 550 g. Let rise for 60/70 minutes in the cell at 35 ° C with humidity R. equal to 75/80%. Turn and cut along the outer edge. Bake without steam at moderate temperatures. 15 minutes before end of cooking open flues.
Cooking time is 45/50 minutes.

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