Preparation
Ingredients
- Cerealnero 1000g
- Vegetable oil 30g
Preparation
Mix all ingredients for 5 minutes on low speed and another 5 minutes on medium speed, or until a smooth and homogeneous dough is obtained. Let the dough rest at room temperature for 15–20 minutes, uncovered. Divide the dough and shape into loaves of 450–500 g each, then roll them. Proof in a proofer at 30°C with 80% humidity for 60–90 minutes. Decorate the surface as desired, sprinkling with flour or buckwheat groats. Bake in a static oven at 180–200°C or in a ventilated oven at 165–185°C for approximately 45 minutes (keeping the vent open for the last 15 minutes).
