Bread with rustique characteristics


Group Weight / Volume
Flour T70% 10.000 g
Zeeμωτό 1.000 g
Amore L 100 800 g
Yeast 200 g
Water 7.300 g


    Mix all the ingredients adding the 60% of the water in the recipe until you get an elastic dough. Add the remaining water slowly.

    Mix for 3 minutes at the low speed and 7 minutes at the high speed.

    Let the dough rest for 70-90 minutes in room temperature.

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

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

Bread with rustique characteristics