Sliced rustic bread with Mix pane ai semi
Source: https://www.meranermuehle.it/rcp_recipe/sliced-rustic-bread-with-mix-pane-ai-semi
Total time
1 Hours
55 Minutes
Baking/cooking time
50 Minutes
Rest time
60 Minutes
Ingredients
3 pcs.
| 1000 | g | Miscela per pane ai semi senza glutine |
| 950 | ml | water |
| 30 | g | compressed yeast |
| 30 | g | salt |
| 80 | ml | extra virgin olive oil or sunflower oil |
| 50 | g | honey |
Preparation
MIXING TIME* Combine all the ingredients in the mixer on a medium-high speed for 6 min.
SHAPING Divide the dough and place in tins.
PROOFING Leave to proof at 35 °C for 60 min. or until the dough has doubled in volume.
BAKING* In a static oven at 210 °C for 20 min., then reduce to 190 °C for a further 30-40 min. with valve open for final 10 min.
In a fan oven at 190 °C for 20 min., then increase to 200 °C for a further 20-25 min. with valve open final 10 min.
*Recipe to be adapted according to method and equipment used.
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