Our Recipes Multi-grain bread
See the recipe by Molino Soncini Cesare
|Molino Soncini Cesare Semi-worked DARK multi-grain flour||10kg|
|extra-virgin olive oil||400g|
Ingredients for the filling/topping
Work the dough with the spiral of a dough-maker for 5+7 minutes, final temperature for dough of 26°C. Leave to rest for 30 minutes, measure out into 300gram pieces, roll each, and leave to rest for another 30 minutes. Form into loaf shapes, and leave to rise in a cell for 50 minutes at 30°C. Steam bake at 210°C for 35 minutes, opening the draught 2/3rds of the way through cooking.
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