Improved wheat flour with a high-water absorption capacity. A source of dietary fibre, just add water, yeast and salt to obtain traditional Portuguese Alentejo bread
To intensify the bread's final flavour and improve its crumb, it should be kneaded with 40% dough prepared the day before, using around 10% of any other dough as leaven, and left to rise in a closed container at room temperature
NOTE: No need to prepare bait using the traditional method
Health
Intended for consumption by the general population, except for people who are allergic and/or intolerant to any of its constituents
Normal mixing time: ±10 minutes at 1st speed and ±4 minutes at 2nd speed
NOTE: mixing times depend on the rotation / speed of the kneader
Kneading procedure
Let the dough stand + 90 minutes (initial fermentation). Weigh units with 600 or 900 g and roll. Roll into head or carcass loaf. Let it ferment ± 30 minutes (intermediate fermentation) on trays between screens. Bake for ± 45 minutes at 220ºC without steam at the beginning