Complete mix for baking bread with cereals, linseed and millet
- Basic recipe:
PANE ANTICHI CEREALI 10.000 g
Yeast 300 g
Water 6.000-6.500 g
- Temperature and timings:
Kneading time: about 15 minutes (spiral kneading machine)
Dough temperature: 26-27°C
Resting time: 15 minutes at 25°C
Division: g 350-400
Second resting time: 10 minutes at 25°C
Final leavening: 50-60 minutes at 28°C – relative humidity 80%
Baking: 200-210°C, with steam at the beginning for about 25 minutes
Using a spiral kneading machine: knead all the ingredients by inserting, at the beginning, 5 liters of water; after the dough has turned for 2 minutes at second speed, insert the remaining water in 2/3 times making sure that it is completely absorbed. Let rest the mixture for about 15 minutes at 25°C. Break and preform for a second resting of 10 minutes. Give the typical loaf shape, moisten the surface and decorate by adhering DECORGRAIN; leave to rise in the cell placing on looms or trays for about 50-60 minutes. Bake with steam and open the oven 5 minutes before removing it.
Timings, temperatures and sizes can be modified depending on the needs and production capacities of each.