Sandwich Bread with Red Lentil, Chickpea & Quinoa Flours

Our recipe

With a 100% mix:

• Mix 100% for Red Lentil, Chickpea & Quinoa Sandwich Bread – 61.2%
• Yeast – 3.1%
• Water – 30.6%
• Butter – 5.2%

With a 35% premix:

• Premix 35% for Red Lentil, Chickpea & Quinoa Sandwich Bread – 19.3%
• T65 flour – 35.9%
• Sugar – 2.8%
• Milk powder – 2.2%
• Salt – 1.1%
• Yeast – 2.8%
• Water – 30.4%
• Butter – 5.5%

Our process

Kneading (oblique):
- 5 min in 1st speed / 14 min in 2nd speed
- T° at the end of the kneading process: 24-25°C
Sectioning: 400g loaves
Shaping: ball
Relaxation: 30 min
Shaping: in the form of a well-degassed batard
Faffing: 90 min at 24-25°C
Baking: 30 min at 220°C falling heat

List of ingredients

Wheat flour, Water, Butter, Red lentil flour, Chickpea flour, Quinoa flour, Sugar, Gluten, Yeast, Milk powder, Salt, Concentrated acerola juice.

Allergens: Gluten, Dairy.

Associated products

• 

  Toasted Chickpea Flour

• 

  Toasted Quinoa Flour

• 

  Thermised Red Lentil Flour

• 

  Chickpea Native Flour

• 

  Red Lentil Native Flour