Protein Bread
Source: https://www.meranermuehle.it/rcp_recipe/protein-bread
Baking/cooking time
40 Minutes
Rest time
2 Hours
Difficulty
easy
Ingredients
Ingredients for 2 loaves
| 500 | g | Mix for protein bread |
| 400 | g | cold water (14°C) |
Preparation
- Place the mix in the bowl of a planetary mixer fitted with a dough hook. Add the water and knead at medium speed for 10–12 minutes, until a smooth dough is obtained. Divide the dough into two equal portions.
- Shape each portion into a smooth ball and place them in two lightly oiled bowls. Cover with plastic wrap and allow to proof at room temperature for 60 minutes.
- After proofing, roll each dough portion into a square approximately 20 cm per side and transfer them into 24 × 10 cm loaf pans lined with baking paper. Cover with a plastic sheet and allow to proof for an additional 60 minutes.
- Before baking, make a longitudinal incision along the center of each loaf and lightly mist the surface with water.
- Bake in a preheated conventional (static) oven at 180 °C on the second rack from the bottom for approximately 40 minutes. Once baked, allow the loaves to cool completely on a wire rack before slicing or serving.
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