Source of proteins and fibers
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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%
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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
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List of ingredients
Wheat flour, Water, Wheat sourdough, Green lentil flour, Chickpea flour, Quinoa flour, Salt, Yeast.
Allergen: Gluten.
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