Recipes

Slow fermentation ambient raised bread

Recipe

Group Weight / Volume
Flour Τ70% 5.000 g
Durum wheat coarse 5.000 g
Amore L 100 500 g
Yeast 20 g
Salt 180 g
Water 5.900 g

Preparation

    Mix all the ingredients for 8-9 minutes at the low speed.

    Let the dough rest covered for 17 hours in the room.

    Cut in 1.000 g and shape gently in the preferred shape. Let it rest for 10 minutes.

    Bake at 210-220°C for 60 minutes with steam. Open the damper the last 10-15 minutes of baking.

Slow fermentation ambient raised bread