UNIGRÁ S.p.A.

Multigrain Bites

FiorFiore Bocconcino

Difficulty 3
16 Minutes
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Bocconcino 1000 g
Water 550 g
Brewer's yeast 30 g
Black grains 100 g
Extra Virgin Olive Oil 50 g

Method

  1. Knead the ingredients for 3 minutes at low speed and 7 minutes at high speed, or until a homogeneous dough is achieved.

  2. Let the dough rest for about 30 minutes.

  3. Shape the dough into loaves weighing 100-200 g and let them rest for about 25-30 minutes, then shape as desired.

  4. Place in a proofing chamber at 30°C (86°F) with 75% humidity for approximately 60-70 minutes.

  5. Bake at 200°C (392°F) for approximately 15-20 minutes.

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