![Krithino Krithino](https://www.zeelandia.rs/en/recipes/artopoiia/migmata-artopoiias/krithino/@@images/image-1280-48a83c5da01b98a1ce474c1f3dfc7643.png)
![Krithino Krithino](https://www.zeelandia.rs/en/recipes/artopoiia/migmata-artopoiias/krithino/@@images/image-768-85ce7e0cb92d6ac563e1b693a0baf61c.png)
Heavy bread loaf
Heavy bread loaf
Receptura
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 |
Priprema
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](https://www.zeelandia.rs/en/recipes/artopoiia/migmata-artopoiias/krithino/bary-1/@@images/image-400-1bde3362a32c7946a8bf020425b34f0d.png)