Artisan Bread With Whole Grain
20th May 2016
3.000 g Artisan 60/40 NA
1.000 g Tipo “00”
Grano Tenero NA
500 g SEMOLA,
50 g malt
120 g salt
75 g yeast
3.400 g water
Put all the ingredients into the mixer, hold back approx. 500 g water and 120 g salt. Add the remaining 500 g water, when the dough has been mixed 5 + 5 min. When the water has been absorbed by the dough, add the salt and mix the rest of the mixing time.
Dough temp.: 24-25°C.
Mixing time*: 5 min. slow + 5 min. fast + 5 min. fast.
Resting time: 60-120 min. in raising box.
Dough weight: Bread: 750 g. Rolls: 150 g. Baguette: 400 g.
Shape: Bread: Freestanding. Rolls: Place on a flour dusted plate
upside down. Baguette: Freestanding.
Decoration: Mix of 50% EasyWheat and 50% sesame seeds
Proof time*: Approx. 40-60min.
Bread: Cut 3 times crosswise. Rolls: Place upside.
Baguette: Cut once lengthwise.
Bagetemp.*: Bread: 240°C, falling to 210°C.
Rolls and Baguette: 250°C, falling to 230°C.
Steam as Italian bread types.
Ideal for baking in deck oven.