Whole grain breads

 

Ingredients:

Procedure:

Mix all the ingredients for 6 minutes at speed 1 and 5 minutes at speed 2 in spiral mixer. Let the dough rest for 30 minutes. Produce pieces of less than 350 g.
Let rise for about 60 minutes in the cell at 35 ° C with humidity R. equal to 75/80%. Turn and bake at moderate temperatures with little steam. 
Cooking time: 35/40 minutes.

 

 

rusticotto15kg
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