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Slow fermentation ambient raised bread
Slow fermentation ambient raised bread
Receptura
Grupa | Težina / Zapremnina |
---|---|
Flour Τ70% | 5.000 g |
Durum wheat coarse | 5.000 g |
Amore L 100 | 500 g |
Yeast | 20 g |
Salt | 180 g |
Water | 5.900 g |
Priprema
Mix all the ingredients for 8-9 minutes at the low speed.
Let the dough rest covered for 17 hours in the room.
Cut in 1.000 g and shape gently in the preferred shape. Let it rest for 10 minutes.
Bake at 210-220°C for 60 minutes with steam. Open the damper the last 10-15 minutes of baking.
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