HOMEMADE BREAD WITH TRADIZIONALE
Ingredients
- Tradizionale 1000g
- Water 500g
- Brewer’s yeast 30g
Preparation
Knead all the ingredients, except the baker’s yeast, for 5 minutes at low speed. Then add the yeast and knead for another 6 minutes at high speed, until a uniform dough is obtained. Let the dough rest at room temperature for 20–30 minutes, covered with plastic film. Divide into the desired weight and shape. Moisten and decorate the surface with Cerealtop Scuro, and proof in a chamber at 30°C and 75% relative humidity for 60–75 minutes. Score the surface as desired and bake at 210°C for 40 minutes, with the last 5 minutes with the steam vent open.
