Source of proteins and fibres

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Our recipe

Solognot Bread Flour – 57.1%

Water – 41.7%

Yeast – 1.2%

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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)

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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.

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Associated products

  • No associated products at the moment
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