Recipe of the month

Chia Bread

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Ingredients

CHIA BREAD 40
4.000 g
WHEAT FLOUR TYPE 550
6.000 g
Vegetable oil
250 g
Yeast, fresh
300 g
Water, approx.
6.700 g

-- Decoration(suggestion):

Sesame seeds
250 g
CHIA BREAD 40
250 g

Information

Total weight
17.750 g
Yield
0 Pieces

Production/Processing

Method:

Prepare a dough with all ingredients and allow to rest.

Mixing time:
Spiral mixer: 3 minutes on slow + 6 minutes on fast speed

Dough temperature: 26 °C
Dough resting time: 25 minutes

After the resting time, scale dough pieces and work off according to the desired bread shape.
Then moisten and dip into decoration seeds (approx. 15 g per piece), deposit into bread moulds or tins and prove.

Scaling weight: 0,600 kg
Proving time: 35 - 45 minutes at 30 °C and 70% rel. humidity.

Deposit the loaves on to stretchers, cut, if desired, and bake with steam.
Tinned breads also should be cut and baked with steam. After 2 minutes pull damper for approx. 5 minutes.

Baking temperature: 240 °C falling to 200 °C
Baking time: 40 - 45 minutes

The pastries benefits at a glance

Sales description:
Weight per piece:
0g
Storage:
Shelf life: