Loaf Pan Bread
Loaf Pan Bread
Regent Bread 50 - a beautiful sandwich bread with tall rise, smooth top and straight sides.
Recipe
| Group | Weight / Volume |
|---|---|
| Regent Bread 50 | 1.500 gr |
| Thick durum flour | 1.500 gr |
| Yeast | 45 gr |
| Prozyl Paste (highly concentrated aromatic dark coloured dough in paste form) | 45 gr |
| Water | 2.580 gr |
Preparation
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.
Products
Regent Bread 50
Traditional greek mix for the preparation of authentic bread with active sourdough.