Oktasporo with Emmer Bread

INGREDIENTS

2,50kg OKTASPORO WITH EMMER
2,50kg Wheat Flour Type 70%
3,50kg Water
100gr Yeast

METHOD

Mix all ingredients for 6’ on low speed and 2′ on high speed.

Dough temperature at 26-27οC.

Let dough rest for 20 minutes. Then cut dough in 350gr pieces.

Preheat the oven at 210-220οC with steam. Bake for 30 minutes with a little steam.