Recipes
Traditional bread in a loaf pan

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.

Traditional bread in a loaf pan