Sunflower seed and peanut bread

TOTAL KNEADING TIME 13´

DOUGH TEMPERATURE:  23 ºC

FIRST BULK FERMENTATION: 10´ 

Second fermentation (dough divided): 10'

Shaping and third fermentation: 90´

Baking time: 18'

Oven temperature: 210 ºC

ELABORATION

• Mix all the ingredients together except the yeast. Knead for 8 minutes.
• Add in the yeast and knead for another 5 minutes.
• Incorporate the sunflower seeds and peanuts and mix until combined.
• Let the dough rest for 10 minutes and divide it into portions of 225 g. Shape them into balls and let them rest for 10 minutes.
• Shape the balls into the shape of a peanut shell.
• Let them ferment at 30 ºC in a humid environment (75 %).
• Score the portions three times on each end.
• Bake them with steam at 210 ºC for 18 minutes. The valve closed.