Preparation
Ingredients
- Multigrain 1000g
- Water 550g
- Yeast 20g
Preparation
Knead for 7 minutes at low speed and 2 minutes at high speed. Let rest for 20 minutes. Shape into a loaf or a roll weighing 400 g. Proof in a proofer at 30°C with 75% humidity for 45 minutes. Bake at 200°C for 40 minutes with initial steam.
