Molecular bread for bruschetta
Make quick-rising bread for bruschetta with Special Ingredients Ultratex, lactic acid and lecithin.
Ingredients used in this recipe
Molecular bread for bruschetta
Be the first to rateRate this recipe
Make quick-rising bread for bruschetta with Special Ingredients Ultratex, lactic acid and lecithin.
Ingredients
- 1200g Manitoba Flour Or Strength W300
- 1000g Of Water
- 100g Special Ingredients Ultratex
- 25 g fresh yeast
- 30g Salt
- 25g Extra Virgin Olive Oil
- 20g Special Ingredients Lactic Acid Powder
- 10g Special Ingredients Lecithin Powder
Products used in this recipe
Method
- After chilling the ingredients overnight, put the water, yeast, flour, lactic acid, Ultratex and lecithin into the mixer in that order. Begin mixing on the first speed. After 10 minutes, add the salt, then slowly pour in the oil. Continue until the dough pulls away from the sides. Cool it if necessary: it must not exceed 25°C.
- Cover and leave to rest for 1 hour. Flour the work surface and give the dough a three-fold, then, after a short rest, a two-fold.
- Shape the loaf or baguettes by rolling the dough onto itself. Place on a tray, preferably perforated, and support the sides during proving to prevent the dough spreading too much.
- After 1 hour, bake at 200°C for approximately 1 hour, adjusting the baking time to your oven.
- For bruschetta, slice the bread, grill on a cast-iron griddle and rub with a garlic clove.
- Dice the tomatoes and season with salt, garlic, extra virgin olive oil and oregano.
- Top the slices just before serving to keep them crisp.