Barley rusks
Barley rusks
Receptura
Grupa | Težina / Zapremnina |
---|---|
Krithino | 1.000 g |
Durum wheat flour Τ70% | 1.000 g |
Olive oil | 200 g |
Fresh yeast | 50 g |
Sugar | 40 g |
Margarine | 100 g |
Water | 1000 g |
Priprema
Knead all the ingredients together in the kneader bucket adding the water gradually at the slow speed and continue kneading until a well-developed dough is formed.
Indicatively 3 minutes at slow and 8 minutes at fast speed
Rest the dough for 10 minutes.
Slice indicatively at 50 g for small barley rusks or at 110 g for large ones.
Place in the stove for 30 minutes with moisture (±35°C / 70% RH).
Bake at 220° C for 25-30 minutes.
The next day, cut in half and bake (dry) in the oven at 150 ° C for 45-50 minutes.