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