MULTICEREAL DONUT WITH POOLISH
Double dough bread with cereal and seed (mixed leavening Natur Active and brewer's yeast)
Difficulty level
Double dough bread with cereal and seed (mixed leavening Natur Active and brewer's yeast)
Ingredients
| white bread flour - 240W | g 2.000 |
| water | g 2.000 |
| NATUR ACTIV | g 40 |
Preparation
-Mix all the ingredients for 2 minutes.
-Proof at 18-20°C for 18-22 hours. The next morning the dough should have triplicated its volume.
Ingredients
| MULTIGRAIN FIT | g 2.000 |
| water - cold | g 500 |
| OROMALT | g 30 |
| yeast - brewer's | g 40 |
Preparation
-Start the dough with all the ingredients and only 200 grams of water.
-Add the remaining water little by little and keep mixing until you obtain a smooth and elastic dough.
-Let the dough rest at 28-30°C for 90 minutes giving a fold every 30 minutes.
-Scale the dough into 400g pieces.
-Shape into a preform
-Let the dough rest for 10-15 minutes at room temperature
-Roll up into loads, unite the two flaps creating a donut.
-Let it proof over floured trays at 28-30°C for 60-70 minutes.
-Bake with steam at 220-230°C for 25-30 minutes opening the valve 5 minutes before the end of cooking.
Pastry Chef, Chocolatier and Baker
