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Bread with rustique characteristics
Bread with rustique characteristics
Receptura
Grupa | Težina / Zapremnina |
---|---|
Flour T70% | 10.000 g |
Zeeμωτό | 1.000 g |
Amore L 100 | 800 g |
Yeast | 200 g |
Water | 7.300 g |
Priprema
Mix all the ingredients adding the 60% of the water in the recipe until you get an elastic dough. Add the remaining water slowly.
Mix for 3 minutes at the low speed and 7 minutes at the high speed.
Let the dough rest for 70-90 minutes in room temperature.
Cut in 1000 g and shape gently at the preferred shape.
Bake right away at 210-220°C with steam for about 60 minutes. Open the damper the last 10 minutes of baking.
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