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Multigrain bread

Multigrain bread

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Multigrain bread

  • Difficulty
    medium

  • Praparations
    270'

  • Cooking
    20'+20'

  • Doses
    4 people

Ingredients for 4 people

  • 700 gr. common wheat flour
  • 200 gr. integral oatmeal
  • 200 gr. barley flour
  • 200 gr. emmer flour
  • 50 gr. rice flour
  • 20 gr. salt
  • 50 gr. olive oil
  • 1120 gr. water
  • 30 gr. whole milk
  • 30 gr. dry sourdough
  • 10 gr. dry brewer’s yeast

Focus on:

All the recipes have been prepared with CB professional cooking equipments.

Learn more

Times

  • 15'/20' - 220 °C
  • 20' - 170 °C

In the glass

  • Merlot Gambellara, La Biancara, Veneto

Is there something tastier and more inebriating than the fragrance of the bread which has just been taken out from the oven?

Praparations

Have you got all the ingredients? So it’s time to pour the five flours into the planetary and mix them. To do that you just have to make them rotate, using the hook, to the minimum speed for approximately 5 minutes.

Always keeping the same rotation speed of the machine, add oil, salt and milk (room temperature).

Add, then, some water (room temperature) using a jar, to keep the hydration of the dough controlled and constant.

Let the resulting dough rise for approximately 2/3 hours covering it with a damp cloth at a 30/40 degrees temperature.

Split the risen dough into 100 grams-pieces and shape them at your convenience (ciabatta, bun, braid etc…).

Let them rise again for approximately 45 minutes, always at a 30/40 degrees temperature, covering them with a damp cloth.

Put them into the oven at 220 degrees for approximately 15/20 minutes, then reduce the temperature to 170 degrees and continue the baking process for other 20 minutes.

At the end of this last baking let the bread cool at room temperature, possibly on grills which are approximately 2 cm above the work table.

Now you just have to slice the bread and enjoy all of its authenticity and freshness! Enjoy your meal!

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