Krithino Krithino

Heavy bread loaf


Grupa Težina / Zapremnina
Krithino 1500 g
Strong flour Τ70% 800 g
Durum wheat flour 500 g
Whole wheat flour 200 g
Fresh yeast 40 g
Olive oil 90 g
Water 1950 g


Knead all the ingredients together in the kneader bucket adding the water gradually on slow speed and continue kneading until a well-developed, elastic dough is formed.
Indicatively 3 minutes at slow and 3 minutes at fast speed

Rest the dough in a bowl, covered for 30 minutes.

Shred indicatively at 700 g or 1kg.

Place the dough, lightly moulded in a floured basket.

Place in the stove for 30 minutes with moisture (±35°C / 70% RH).
Remove from the stove and tip into a crate or baking sheet with parchment paper.

Bake in preheated oven at 220° C for 45-60 minutes, depending on size, with 3 seconds of steam.

Heavy bread loaf