Composed wheat flour for industrial uses, with high capacity of water absorption and rich in dietary fiber, just add water, yeast and salt to obtain the traditional Portuguese “Alentejano” bread
NOTE: it doesn't need to be prepared using the traditional method
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