Mix in a large bowl the Basic Mix PROCELI flour, the rice flour and the salt.
Heat the water in a bowl until it is warm and add the fresh yeast. It is important to dissolve the yeast well in the water to avoid lumps.
In a separate bowl or container beat the egg. Remember that you can reserve a small part of it to later paint the breads before cooking
Recover the initial flour mixture and add the water with the dissolved yeast, the beaten egg and the oil. Mix well until there is a homogeneous mass.
Sprinkle the work surface where the dough will be placed with corn starch and divide it into 8 portions of 90 - 95g each.
The oven should be preheated to 50ºC and a tray filled with water should be inserted in the lower part of the oven. This process will generate the necessary humidity inside the oven to carry out the fermentation. It is recommended not to remove the tray of water until the end of the recipe, since keeping it also during cooking will give the breads moisture, making the crust richer.
To carry out the fermentation process, turn off the oven and introduce the breads (8 servings). After 45 minutes (or when the breads have doubled in size), remove them from the oven and, optionally, you can paint them with the previously reserved part of the egg and add the topping to taste.
Heat the oven to 200ºC, introduce the loaves and let them cook for 20 to 25 minutes. Remember to keep the tray with water in the oven.
At the end of the cooking time, remove the loaves from the oven and let them cool a few minutes, until they are tempered.
Once they reach room temperature, all that remains is to serve and savor.
servings 0