multigrain baton

Nov 30, 2017

multigrain baton


multigrain baton
category
ingredients
quantity
Cerealbianco mix
1000 g
water
500 - 530 g
vegetable oil
30 g
baker's yeast
30 g

Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 5 minutes or until the dough is even. Leave the dough to rest at room temperature for 15-20 minutes, covered with a baking sheet. Divide the dough and form 450-500 g loaves. Roll and rest for around 20 minutes and shape again. Leave to rise in a proofing cabinet at 30°C with 80% humidity for 60-90 minutes. Before baking, score the surface and decorate as desired, dusting with flour or ground buckwheat.


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