Recipes
Bread with stone mill flour

Recipe

Group Weight / Volume
Stone mill flour 4.000 g
Flour Τ70% 3.000 g
Durum wheat coarse 3.000 g
Zeeμωτό 1.000 g
Amore L 100 500 g
yeast 200 g
Water 6.800 g

Preparation

    Mix all the ingredients for 3 minutes at the low speed and for 2 minutes at the high speed.

    Let the dough rest covered in room temperature for 30 minutes.

    Cut in 1000 g and shape gently in the preferred shape.

    Proof for 60 minutes. Proof temperature 35-37 °C and 70-75% moistness.

    Cut slightly the surface.

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

Bread with stone mill flour