MULTIGRAIN FIT 50 kg 5
wheat flour (1) kg 5
water kg 5
yeast g 300
(1) with good baking quality properties.
dough temperature 26-27°C
mixing time (spiral kneader) 4 minutes on first speed and another 8-10 minutes on second speed
first proofing 15/20 minutes at 22-24°C
scaling weights pieces from 70 to 500 g
final proofing 50/60 minutes at 28-30°C
with relative humidiy of 70-80%
baking: 20-25 minutes at 220-230°C for sizes of 70 g; 50 minutes at 220-230°C for sizes of 500 g.
KNEADING: the kneading time of 15 minutes refers to spiral kneading machines. In any case continue kneading until a smooth,elastic consistency is obtained.
LEAVENING: the above-mentioned rising times refer to pieces weighing about 200g and must be slightly increased for bigger pieces and reduced for smaller ones. Protect the rising bread with sheets.
BAKING: for 70g pieces, with steam at 220-230°C for 20-25 minutes; for 500g pieces, 50 minutes.
INSTRUCTIONS
The resting and rising times can be modified according to the working temperature. The best results are obtained if the bread is put into the oven before rising has reached its maximum.
Products made with the recipe provided, can use the claims "source of fiber" and "source of proteins" (EU Reg. 1924/2006).
