Sporenio Bread

Sporenio Bread
INGREDIENTS
METHOD
  1. Incorporate 1,000 gr. premix with 2,350 gr. flour, 2,000 gr. water and 60 gr. yeast
  2. Incorporate for 4 minutes on the 1st speed and for 8 minutes on the 2nd speed of the bread dough mixer
  3. Allow the dough to rest for 20 minutes
  4. Shape and ferment for 60 minutes
  5. Bake at 210°C for 45 minutes

CERTIFICATIONS

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