Multigrain Pan Loaf Bread.

Sapore Multigrain Pan Loaf Bread


In Baker’s Percent: (%)


  1. With mixing spiral, mix 5 minutes for the first speed, the 5 minuted for second speed.
  2. Dough temperature should be 75 – 78.
  3. Set aside for 10 minutes for bulk fermentation.
  4. With a scale of 14 oz.
  5. Intermediate proof in about 10 minutes.
  6. The make up of this should be a pan loaf.
  7. For the final fermentation, 90 minutes at 95F, 85% humidity.
  8. Decorate the bread with seed before baking.
  9. Then 32 minutes, bake it at 425F then drop to 372F.