Source of proteins and fibres
Our recipe
Solognot Bread Flour – 57.1%
Water – 41.7%
Yeast – 1.2%
Our process
- Kneading :
- First mixing (speed 1) : 3 min (oblique or spiral)
- Second mixing (speed 2): 7-8 min (oblique or spiral)
- Temperature of the dough: 23-24°C
- First fermentation: 30 min
- Weighing: 350g dough pieces with a slightly round form
- Second fermentation: 15 min
- Shaping: Ball
- Proofing: 45-60 min
- Cooking time: 35-45 min at 250°C (with a lot of steam)
List of ingredients
Wheat flour, Water, Rye flour, Seeds (Sunflower, Flax, Sesame), Devitalised rye sourdough, Salt, Baker's yeast, Dextrose, Soy grits, Wheat gluten, Roasted and malted wheat flour, Thickener: E466, Wheat fibres, Emulsifier: E472e, Roasted and malted barley flour, Acidifier: E330, Wheat malt, Antioxidant: E300.
Allergens: Gluten.
Associated products
Other recipes that may interest you
Provençal Vegetable Spread with Red Lentil Flour
The coral lentil flour gives the product a spreadable and firm texture: perfect on toast…
Socca
To be eaten warm or cold, socca is perfect as an aperitif, accompanied by fresh…