Soy Loaf Recipe

Knead all the ingredients until a smooth and homogeneous dough is achieved.

Let the dough rest for 15 minutes, divide it into 500 g portions, and let it rise in a proofing chamber at 30°C with 75% humidity for about 60 minutes.

Bake in a static oven at 220°C for 40–45 minutes with initial steam.

For the last 10 minutes, open the steam vents.