20 Aug 2015
The ready-to-use grains, infused in sourdough instead of being soaked in water, bring full-flavour and delicious taste to your bread. The moist in the Sapore is gradually released into the crumb, providing prolonged freshness!
Ingredients
Working method
- Mixing Spiral: 6 min. slow, 8 min. fast
- Dough Temperature: 27°C
- Bulk fermentation: 45 min.
- Scale: 400 g
- Intermediate proof: 30 min. (in pre shaped form)
- Make Up: Brush with Sunset Glaze diluted with 20% of water. Dock with your finger tips cross wise
- Final fermentation: 30 min. at room temperature or in the proof box at 28°C - 30°C / 75% RH
- Decoration before baking: Sesame Seeds
- Oven temperature: 220°C
- Baking time: 18 - 20 min
For more recipes, background information and tips and tricks contact your local Puratos representative
