Triple Multigrain Bread - Puratos


Dough
Flour	1600g
Whole Wheat	400g
Sugar	120g
Oil	60g
Salt	34g
Yeast	60g
Water	1100g
S500 Green A+	20g
Softgrain Amber Grain Clean Label	240g
Softgrain Sprouted Grain Clean Label	240g
Softgrain Rye Clean Label	240g
Intens Melting	40g

Working Method:

Mixing Spiral - 5' 1st speed - 6-8' 2nd speed
Dough Temperature - 75°F
Bulk fermentation - 20-30' ambient temperature
Scale - 500g
Intermediate proof - 20-30' ambient temperature
Make Up - Batard
Final Fermentation - over night or 60 minutes 100°F, 80% humidity
Decoration before baking - bran flakes
Oven temperature °C - 450°F reduce to 425°F
Baking Time - 18-22 minutes with steam

About this recipe:

Complexity level:

Discover

Related recipes

Bread to Share

Sprouted Grain Boule

Crusty Rye Sandwich Rolls

Crusty Roll

Portuguese Roll

Jalapeno, Ham & Cheese Bread

Pan A La Ancien't

Ancient Grain Batard

Sprouted Grain Italian Hoagie

Softgrain Amber Grain Hoagie

O-tentic Tutto Pugliese Raisin Roll

Ancient Grain Pan Bread

Sprouted Grain Pan Bread

Sprouted Birote

Amber Multigrain Pan Loaf

Softgrain Roll