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Rustic peinirli
Rustic peinirli
Recipe
Group | Weight / Volume |
---|---|
Mesogeiako | 500 g |
Durum wheat flour | 500 g |
Yeast | 22 g |
Oil | 30 g |
Water (cold) | 70 g |
Preparation
Place all the ingredients in the speed mixer and knead until an elastic dough is formed.
Rest the dough for 5 minutes.
Cut the dough into balls of 100-120 gr.
Rest the formed balls for 30 minutes and shape.
Put in the stove for 40' at 37 °C, with 75% humidity. Bake at 220 °C for 18-20 minutes
Tips
For the fillings use a Bechamel from our range. Flavours available: Neutral, Kaseri cheese, Emmental, Feta, Philadelphia.
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Products
Mesogeiako
For bread with a Mediterranean character and unique sourdough taste.