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Gluten free & lactose free bread

Gluten free & lactose free bread
Ingredients Kg
Zero problem Classic LF 1 kg
Water 1 kg
Extra virgin olive oil 0.1 kg
Fresh yeast 0.4 kg
Salt 0.2 kg

Method

Knead all the ingredients in the mixer with a spatula for 1 minute at 1st speed and for 4 minutes at 3rd speed

Put approximately 80 g of dough on trays or molds, using a piping bag or a scoop for ice cream balls, previously sprayed with our release agent Carlex spray

Let them leaven in the cell 40 minutes (30°C - 75% relative moisture)

Bake steam at 220-230°C for about 20 minutes

Open the valves in the last 5 minutes

After baking the bread should be immediately demoulded