Ingredients

Group 1
Ingredient
KG
Chia Bread Base
0.600
White flour
1.350
Lecisoft-free
0.020
Baking Malt Dark Special
0.100
Les Fruit Apple
0.250
Cinnamon
0.012
Dry yeast
0.040
Water
1.000
Total Weight: 3.372

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on standard speed and time.
3. Ferment, dry prove and bake.
4. Top with seeds.

Dough temperature: 26-28°C
Fermentation time: 37°C approx. 50 minutes
Proving time: 20 minutes
Steam: 5-10 seconds
Baking temperature: 230 > 190°C
Baking time: 500 gram approx. 22 minutes

Ingredients

Group 1
Ingredient
KG
Chia Bread Base
0.600
White flour
1.350
Lecisoft-free
0.020
Baking Malt Dark Special
0.100
Les Fruit Apple
0.250
Cinnamon
0.012
Dry yeast
0.040
Water
1.000
Total Weight: 3.372

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on standard speed and time.
3. Ferment, dry prove and bake.
4. Top with seeds.

Dough temperature: 26-28°C
Fermentation time: 37°C approx. 50 minutes
Proving time: 20 minutes
Steam: 5-10 seconds
Baking temperature: 230 > 190°C
Baking time: 500 gram approx. 22 minutes

Category

Category

Bakery

Finished Product

Finished Product

Bread, Fiber rich