Multi-grain bread

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Semi-worked DARK multi-grain flour 10kg
water5.2 litres
extra-virgin olive oil400g

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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