CHIA AND QUINOA BREAD Kg 10
Water Kg 5,5-5,8
Yeast g 300
Knead the dough (spiral kneading machine) 4 minutes on first speed and another 8-10 minutes on second speed
· First proofing: 15 minutes at 22-24°C
· Split the dough in the desired sizes (70 g - 500 g)
· Second proofing: 10 minutes
· Shape the loaves, moisten the surface with water and decorate them with AMAVITA DECO', DECORGRAIN or SARACENO DECO'.
· Leavening: 50-60 minutes at 28-30°C with relative humidiy of 80%
· Bake the product at 200-210°C according to the size (20 min. for 70 g loaves; 45 min. for 500 g loaves).
· Open the valve during the final part of the baking process in order to obtain a crunchier crust.
INSTRUCTIONS
The resting and rising times can be modified according to the working temperature.
Products made with the recipe provided, can use the claims "source of fiber" and "source of proteins" (EU Reg. 1924/2006).
