Val de Loire Bread

Source of proteins and fibres

Our recipe

Solognot Bread Flour – 57.1%

Water – 41.7%

Yeast – 1.2%

Our process

- Kneading :
- First mixing (speed 1) : 3 min (oblique or spiral)
- Second mixing (speed 2): 7-8 min (oblique or spiral)
- Temperature of the dough: 23-24°C
- First fermentation: 30 min
- Weighing: 350g dough pieces with a slightly round form
- Second fermentation: 15 min
- Shaping: Ball
- Proofing: 45-60 min
- Cooking time: 35-45 min at 250°C (with a lot of steam)

List of ingredients

Wheat flour, Water, Rye flour, Seeds (Sunflower, Flax, Sesame), Devitalised rye sourdough, Salt, Baker's yeast, Dextrose, Soy grits, Wheat gluten, Roasted and malted wheat flour, Thickener: E466, Wheat fibres, Emulsifier: E472e, Roasted and malted barley flour, Acidifier: E330, Wheat malt, Antioxidant: E300.

Allergens: Gluten.