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Bread with stone mill flour
Bread with stone mill flour
Receptura
Grupa | Težina / Zapremnina |
---|---|
Stone mill flour | 4.000 g |
Flour Τ70% | 3.000 g |
Durum wheat coarse | 3.000 g |
Zeeμωτό | 1.000 g |
Amore L 100 | 500 g |
yeast | 200 g |
Water | 6.800 g |
Priprema
Mix all the ingredients for 3 minutes at the low speed and for 2 minutes at the high speed.
Let the dough rest covered in room temperature for 30 minutes.
Cut in 1000 g and shape gently in the preferred shape.
Proof for 60 minutes. Proof temperature 35-37 °C and 70-75% moistness.
Cut slightly the surface.
Bake at 210-220°C for 60 minutes with steam. Open the damper the last 10 minutes of baking
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