Preparation
Ingredients
- Multigrain type 2 flour 2800g
- Senatore Cappelli flour 200g
- Compressed yeast 25g
- Salt 4g
Preparation
Knead all the ingredients, then let the dough rest for about 20 minutes. Shape loaves of 500 g and let them rest for another 10 minutes. Shape the loaves and leave them to rise with the seam facing up for at least 60 minutes. Before baking, turn the bread upside down and make a cut on the surface. Bake as usual with initial steam.
