RECIPES BAKERY
Sliced bread with Multigrain & Rusk flour
INGREDIENTS
- 1500 g Polikarpo
- 500 g Rekor Friganias
- 60 g sugar
- 80 g yeast
- 40 g salt
- 1100 g water
- 40 g vinegar
- 100 g soft margarine
INSTRUCTIONS
- Put all the ingredients in the bowl of the dough mixer and knead for 2 minutes on low speed and 6-8 minutes on high speed.
- Let the dough rest for 10-15 minutes.
- Cut the dough in pieces of 600 g each.
- Knead and place the dough in the baking pans.
- Put it in the stove for 60 - 80 minutes at approximately 32°C, with 75% humidity.
- Next, bake at 200°C for 40-45 minutes, with steam.
- Once the bread rolls have cooled, cut them in slices.
THE FLOURS OF THE RECIPE
Fine Flour
Sliced bread with Multigrain & Rusk flour
INGREDIENTS
- 1500 g Polikarpo
- 500 g Rekor Friganias
- 60 g sugar
- 80 g yeast
- 40 g salt
- 1100 g water
- 40 g vinegar
- 100 g soft margarine
INSTRUCTIONS
- Put all the ingredients in the bowl of the dough mixer and knead for 2 minutes on low speed and 6-8 minutes on high speed.
- Let the dough rest for 10-15 minutes.
- Cut the dough in pieces of 600 g each.
- Knead and place the dough in the baking pans.
- Put it in the stove for 60 - 80 minutes at approximately 32°C, with 75% humidity.
- Next, bake at 200°C for 40-45 minutes, with steam.
- Once the bread rolls have cooled, cut them in slices.