Mauri Multigrain Mix100g
Mauri Wholemeal Mix200g
Mauripan Instant Dry Yeast15g
Mauri Voltex Gold5g
Salt 10g Sugar 80g
- Mix group A at medium speed until fully developed (about 10 minutes).
- Add in group B until well mixed.
- Rest dough for 20 minutes and cover it properly to prevent skinning.
- Divide the dough into desired size and rest the dough for 10 minutes, cover the dough.
- Proof at 38°C with 85% humidity for 60 – 90 minutes.
- Bake at 220°C (top heat) and 210°C (bottom heat) for 35 – 38 minutes.