Mesogeiako Mesogeiako

Bread in a loaf pan


Group Weight / Volume
Mesogeiako 1500 g
Durum flour (yellow) 1500 g
Fresh yeast 45 g
Prozyl paste 45 g
Water 2580 g


Mix all the ingredients together for 8 minutes at low speed and then for 1 minute at high speed.
Allow to rest for 30 minutes (in a bowl).
Place the dough into a loaf pan, filling it up to ¾.
Proof for 30 minutes (±35°C/ 75% RH).
Sprinkle with white flour.
Bake at 220°C for 50-60 minutes.

Bread in a loaf pan



For bread with a Mediterranean character and unique sourdough taste.