There are hundreds of ways to make bread and thousands of artisans who bake original and special breads. There are also dozens of flours and raw materials that bring unique sensory experiences. To combinine special ingredients and taste, Il Granaio delle Idee has selected 4 natural ingredients from 3 continents: America, Africa and Asia. The union of Chia, Quinoa, Teff and Hemp has led to the creation of Nucleo® Pane Etnico mix, a concetrated baking mix ideal for the production of bread and many bakery products.
5 Kg type 0 wheat flour 240/270 W
5 Kg Nucleo® Pane Etnico mix
300 g fresh brewer's yeast
250 g salt
1 l of organic olive oil
5 l of water
Mix the flour, the Nucleo® mix, the yeast, the salt and 5 l of water for 5 minutes at speed 1. Go to speed 2 and knead for another 10 minutes. Finish the dough by adding the oil. Leave the dough to rest for 10 minutes on a table previously oiled. Form 750 g bowls and leave them to rise, covered with a plastic sheet for at least 40/50 minutes. Spread out the dough with the dough loafer to 2 mm and place the dough on perforated trays of 60 x 80 cm. Bake immediately with steam. Cook at 170°C for 15 minutes, then lower the temperature to 150°C and cook for another 10 minutes. Open the steam relief valve halfway through cooking.