1

Our recipe

Flour – 59.5%

Water – 29.3%

Yeast – 1.2%

 

2

Our process

- Kneading :
- First mixing (speed 1) : 2 min (spiral) - 5 min (oblique)
- Second mixing (speed 2) : 8 min (spiral) - 18 min (oblique)
- Temperature of the dough: 30°C
- Fermentation: 45 min + 1 flap + 45 min
- Weighing: 700g dough pieces
- Shaping: put the dough pieces into bannetons
- Proofing: 45 min
- Cooking time: 35 min at 240°C

3

List of ingredients

Wheat flour, Water, Rye flour, Salt, Devitalized wheat germ and wheat sourdough, Roasted wheat malt, Dehydrated yeast, Emulsifier: Canola lecithin, Wheat malt, Toasted barley malt.

Allergens: Gluten.

4

Associated products

  • No associated products at the moment
  • Other recipes that may interest you

    card image
    Black Pearls Bagels

    card image placeholder
    Protein Cereal Bars

    The textured proteins and toasted quinoa will bring crunchiness and taste to your cereal bar…

    card image placeholder
    Falafels red lentils

    Source of proteins Source of fibres

    View all our recipes