Wholemeal bread

Name: Wholemeal bread
Prep time: 10 min
Total time: 10 min
Yield: 0
Cuisine: Italian
Ingredients: 500g Plain flour; 500g Wholemeal flour; 12g Sourdough starter; 550ml Cold water; 20g Salt; Extra virgin olive oil to taste; Sesame seeds to taste

Slices of wholemeal bread arranged on a chopping board with a vintage knife, surrounded by wheat grains and ears of corn.

Preparation Time:

10 min

Difficulty:

Easy

Cuisine Type:

Diet:

Product categories:

Ingredients

500g Plain flour

500g Wholemeal flour

12g Sourdough starter

550ml Cold water

20g Salt

Extra virgin olive oil to taste

Sesame seeds to taste

Proceedings

In a bowl, combine the plain flour and wholemeal flour, the sourdough starter and water, adding the water in stages. Knead on a work surface, add the salt, and shape into a ball. Place in an oiled bowl and cover the dough with cling film, ensuring it does not touch the dough.

Place the dough in the blast chiller and activate the proving function.

Set 3 proving stages: +3°C for 6 hours, 19°C for 6 hours and finally 28°C for a further 6 hours.

Remove the dough and bake in a fan-assisted steam oven at 220°C for 10 minutes, steam level 25%.

Then, continue baking in a static oven at 170°C for 20 minutes and finish in a fan-assisted steam oven at 170°C for 10 minutes with a steam level of 25%.

The Smeg blast chiller ensures optimal proofing results for any type of dough.

The ability to set a proofing cycle with up to three stages allows you to produce extremely light and easily digestible doughs using a minimal amount of yeast.

Wholemeal bread

Ingredients

Proceedings

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