Treccia dolce ai cereali (diretto)
- Kg. 5 Flour Farina tipo Rusticotto
- l. 2.5 Water(50%)
- g. 50 Malto (1%)
- g. 200 Oil (4%)
- g. 100 Sugar (2%)
- g. 150 Yeast(3%)
Mix all the ingredients for 5 minutes at speed 1 and 6 minutes at speed 2
Let the dough rest for 25/30 minutes.
Divide the dough into pieces of 40/50 g. and roll into balls
Making loaves and stretch it with your hands, take three pieces and make the braid.
Put them in the baking sheets with parchment paper and then in prover for 60-70 minutes at 35 ° C with humidity R. equal to 75/80%.
Bake at moderate temperatures with plenty of steam.
Cooking time is 35/40 minutes.