Mesogeiako Mesogeiako

Bread rings


Group Weight / Volume
Mesogeiako 1.000 g
Durum flour (yellow) 1.000 g
Fresh yeast 100 g
Sugar 200 g
Water 1000 g
Princess margarine 60 g


Mix all the ingredients together for 3 minutes at low speed and for 4 minutes at high speed.
Allow to rest for 10 minutes (cover with a towel).
Cut in 80 g.
Mould and decorate with sesame.
Proof for 40-50 minutes for soft bread rings or leave in ambient conditions for 15 minutes for crispy crust and soft
Bake at 230°C with steam for 14-20 minutes.

You can create variations using different fillings,
such as:
• Bechamel Philadelphia
• Fine Cream Salty Caramel

Bread rings



For bread with a Mediterranean character and unique sourdough taste.