6098-pane-delle-ande-pagnotta-molino-merano (10)

LOAF WITH BREAD OF THE ANDES

Source: https://www.meranermuehle.it/rcp_recipe/loaf-with-bread-of-the-andes

Total time

2 Hours 35 Minutes

Baking/cooking time

35 Minutes

Rest time

1 Hours 50 Minutes

Ingredients

For 3 pcs

Portions

1000	g	Bread of the Andes
580	g	water
20	g	fresh yeast*

Preparation

KNEADING TIME: Knead for 4 minutes on low speed, then for 6 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 50 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

SHAPING: Divide the dough into 600 g pieces, shape, and place them on trays.

LEAVENING: Let the dough rise for about 60 minutes, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

BAKING: Bake at 220-220°C (428-428°F) for about 35 minutes with steam, then continue for the last 10 minutes with the vent open.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.

Bread of the Andes

A delightful excursion into the world of the Andes! An aromatically balanced mix with quinoa and amaranth flour. Chia seeds and sunflower seeds are added, as well as our lievito madre natural yeast. The outcome is a delicious bread with contrasting colours.Only add water and yeast. Dosage: 100%.> various application possibilities > rich in seeds> attractive appearance thanks to the red quinoa and the chia seeds> easy processing guarantees time savings> maximum dough yield and increased water absorption> optimum fermentation stability thanks to the contained lievito madre> clean label of the finished product> meets the consumer trend of superfoods> suitable for direct dough process

15 kg