Sourdough Bread with Green Lentil, Chickpea & Quinoa Flours

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%

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

List of ingredients

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

Allergen: Gluten.

Associated products

• 

  Green Lentil Native Flour

• 

  Chickpea Native Flour

• 

  Quinoa Native Flour