Breadmaking Step by Step Nr 43: Cereal Bread at home 

Hello everyone,
An exclusive video to discover my very first batch 100% at home.
Discover all the process and the flours I used, how I worked to make an AMAZING cereal bread. 100% homemade.
From kneading to baking for a result worthy of the pros.
Take part in our projects on www.leetchi.co...
Recipe:
T 65 Tradition flour: 200 gr
Grindstone traditional wheat flour (T 80): 130 gr
Salt: 6 gr
Yeast: 3 gr
Water: 200 gr
Liquid starter: 100 gr
Kneading: 4 + 6 (Baseline temperature 60 °)
Bulk fermentation 30 min + 1 fold
12 h at 4°C
Division 1 = 200 gr and 1 = 600 gr boule shaping
Rest: 10 min
Shaping.
Final fermentation: 45 min at 22°C
Cooking time: 25 to 30 min at 250°C
See you soon on boulangerie pas à pas.
Fabrice