Source of proteins and fibers

1

Our recipe

With a 100% mix:

  • Mix 100% for Green Lentil, Chickpea & Quinoa Sourdough Bread – 44.9%
  • Yeast – 0.2%
  • Salt – 1.1%
  • Liquid sourdough – 26.9%
  • Water – 26.9%

With a 35% premix:

  • T65 flour – 31.4%
  • Easy Mix Legumes 30% Green Lentil, Chickpea & Quinoa – 13.5%
  • Liquid sourdough – 26.9%
  • Water – 26.9%
  • Salt – 1.1%
  • Yeast – 0.2%

2

Our process

Kneading (electric whisk):
- 5 min in 1st speed / 5 min in 2nd speed
- T° at the end of the kneading process: 24-25°C
Fermentation: 90 min then fold 90 min
Sectioning/shaping: weight at 350g, degas and lightly roll in a ball
Relaxation: 30 min
Shaping: in the form of a slightly degassed paving stone
Faffing: 60 min at 24-25°C
Baking: 30 min at 240°C falling heat

3

List of ingredients

Wheat flour, Water, Wheat sourdough, Green lentil flour, Chickpea flour, Quinoa flour, Salt, Yeast.

Allergen: Gluten.

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