Preparing bread from wheat flour of specified types, gives rustic-style products with crisp, golden crust and well aerated, elastic body

摘要

Method for preparing bread from (i) flour of the wheat variety 'Camp-Remy' or (ii) traditional French flour mixed with flour from toasted wheat grains. The recipe comprises 9.5-10.5 kg flour; 8.1-8.9 l water; 3.8-4.2 kg dough from the previous day and 34.8-35.2 g salt/kg flour.