Intermediate preparation of selected flours and seeds, for bread making with seeds. Recommended for direct or long fermentation craft processes.
Multi-seed bread with excellent flavour and soft texture.
|Multiseeds 50||5 Kg|
|Wheat flour||5 Kg.|
Suggestion of the elaboration process:
Knead until you get a thin and elastic dough (Temperature dough about 24ºC). Divide and let stand for 15 minutes. Form the pieces. Ferment in chamber 30ºC 80% RH -. Steam cooking, oven temperature 210 -220ºC.