Traditional bread in a loaf pan
Traditional bread in a loaf pan
Traditional bread with active sourdough.
Recipe
| Group | Weight / Volume |
|---|---|
| Regent Bread 50 | 5.000 g |
| Strong flour Τ70% | 4.500 g |
| Thick durum flour | 500 g |
| Prozyl | 250 g |
| Yeast | ±180 g |
| Water | ±5.900 g |
| Prozyl dissolved in water 1:1 and white flour (decoration) | at your will |
Preparation
Mix all the ingredients together until you get a medium elastic dough.
Indicatevely: 6-7 minutes at the low speed.
Dough temperature at the end of the mixing procedure: 27-28° C.
Allow to rest for 10 minutes.
Cut in 7.200 g and use a baking sheet 40x60 cm.
Spread on top of the dough Prozyl in water and sprinkle white flour.
Mould with humidity (±35°C / 75% RH) for 60 minutes and cut the dough with a spatula.
Bake at 220° C with steam for 60 minutes.
More information
You can replace the suggested flours with flours of your choice.
