Mesogeiako Mesogeiako

Strong traditional bread


Grupa Težina / Zapremnina
Mesogeiako 5.000 g
Strong flour Τ70% 4.500 g
Durum flour 500 g
Prozyl 250 g
Fresh yeast 200 g
Water 7.000 g


Mix all the ingredients together until you get a medium elastic dough.
Indicatevely: 6-7 minutes at the low speed.
Dough temperature at the end of the mixing procedure: 27-28° C.
Allow to rest for 10 minutes.
Cut in 7.200 g and use a baking sheet 40x60 cm.
Spread on top of the dough Prozyl in water and sprinkle white flour.
Mould with humidity (±35°C / 75% RH) for 60 minutes and cut the dough with a spatula.
Bake at 220° C with steam for 60 minutes.


You can replace the suggested flours with flours of your choice to create alternative recipes.


Use Prozyl dissolved in water 1 : 1 and white flour at will.  

Strong traditional bread