Molecular Bread For Quick-Rising Bruschetta

Special Ingredients Ltd

Special Ingredients Ltd

Standard Supplier 23rd March 2018
Special Ingredients Ltd

Special Ingredients Ltd

Standard Supplier

Molecular Bread For Quick-Rising Bruschetta

Molecular Bread For Quick-Rising Bruschetta.


  • 1200g Manitoba Flour Or Strength W300
  • 1000g Of Water
  • 100g Special Ingredients Ultratex
  • 25g Brewer's Yeast
  • 30g Salt
  • 25g Extra Virgin Olive Oil
  • 20g Special Ingredients Lactic Acid Powder
  • 10g Special Ingredients Lecithin Powder


1) Put in the bowl of the kneader, after making them refrigerate one night, in order Water, Brewer's Yeast, Flour, Special Ingredients Lactic Acid, salt and Special Ingredients Ultratex and Special Ingredients Lecithin, start kneading at first speed. After 10 minutes add salt and finally oil flush. Continue kneading until the dough comes off the walls perfectly. if necessary, cool the mixture which should not exceed 25 ° C.
2) Leave the dough covered for an hour. Then sprinkle a shelf with flour and fold the dough into 3 first on itself and after a moment in 2.
3) Form the bread or loaves by rolling the dough on itself. Place on a baking sheet, preferably perforated. On the sides put something that supports the shape of the bread in the leavening so that it does not widen too much.
4) After one hour, cook at 200 ° C for about an hour. It depends on the oven.
5) If you want to make bruschetta, cut the bread into slices and grill it on a cast iron plate. Spread on a clove of garlic.
6) Prepare some diced tomatoes and season with salt, garlic, extra virgin olive oil and oregano.
7) Season the bread for a moment before serving it so as not to lose the crunchiness.

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