CAFÉ SALTED BREAD
The table of ingredients is at the bottom.
- Weigh all the ingredients of the formulation.
- To put the ingredients in the kneading through.
- Mix for 1 minute at slow speed
- Add the remaining ingredients.
- Mix for 2 minutes at slow speed
- Mix for 8 minutes on fast speed or to form the point of veil.
- Split (divide) the mass in 11 parts of 325g
- Round it.Leave to rest for 30 minutes.
- Shape it.Leave to fermentation for 50 minutes in temperature of 33ºC to 85 % of humidity.
- Roast in temperature of 210ºC for approximately 25 minutes (without steam).