Coffee bread

Knead for 10 minutes the flour with the crumbled brewer’s yeast, the coffee powder, the warm coffee, 2 tablespoons of oil and 10 g of salt. Form a ball and rise, for 90 minutes, in the blast chiller preheated with the function of natural proofing to 28°C. 

Remove the ball from the blast chiller, divide it into 3 more or less equal parts and form loaves of bread. Place them in a plate covered with oven paper and let them rise in the blast chiller, for 90 minutes at 28°C. 

Brush the loaves of bread with a little extra virgin olive oil and cook in the preheated oven at 200ºC for 20-25 minutes. Recommended filling: cherry jam and pecorino or apple flakes, camembert, walnuts and maple syrup (see bruschette mix recipes).

It is recommended, during the leavening inside of the blast chiller, cover the dough with a cloth or with a film so as to prevent the same to dry on the surface.

With the natural proofing function you can transform the blast chiller into a real leavening chamber, with the possibility of choosing the proofing temperature of a product, keeping it constant, and the rising time of the same. In this way you will be able to conclude the proofing in a homogeneous way, completely ending the fermentation cycle of the yeast and thus avoiding little leavened and therefore little digestible products.

Thanks to the freezing function of the blast chiller, moreover, you can keep your bread in the freezer for months, perfect as freshly baked.