Recipes

Dark Toscana Bread

INGREDIENTS	GRAM	%
Wheat flour	1.700	85
Rye flour	300	15
Inventis Zavarka Dark Malt	800	40
Water	1.300	65
Fresh yeast	50	2,5
Improver „Magimix“*	50	2,5
Decoration seeds (optional)	400	20
Sunflower seeds oil	60	3

Mixing	5 + 8 min
Temperature of dough	26°C
Bulk fermentation	20-30 min
Resting time	60-90 min
Dividing	300-600 g
Shaping	350 g dough, round/oval
Final proofing	45-65 min/ 30-32°С, 75% r.h.
Baking	220-240 °С/ 20-25 min

*contact your Lesaffre subsidiary