PROTEIN BREAD
Difficulty level
Ingredients
| PROTEIN BREAD | Kg 10 |
| water | g 6,5 |
| fresh yeast | g 300 |
| salt | g 100 |
Preparation
Mix all the ingredients together, gradually adding the water and waiting until a good dough structure forms.
Dough temperature: 26–27°C
Kneading time: 4 minutes at speed 1 / 8–10 minutes at speed 2 (spiral)
Punching: 15–20 minutes at 22–24°C
Dividing: 70 to 500 g pieces
Rising: 50–60 minutes at 28–30°C with relative humidity 70–80%
Baking: 20 minutes at 220–230°C for 70 g pieces / 50 minutes at 220–230°C for 500 g pieces
Proofing and rising times can be adjusted according to the temperatures encountered during production.
The following recipe produces a bread rich in protein and fiber, in accordance with EU Regulation 1924/2006 (energy value from protein: 20.8% and fiber content: 7.7 g per 100 g of product, values supported by laboratory analysis).
Pastry Chef and Baker
