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.

Ingredients

  • 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

Method

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.