Traditional Heavy Leavened Bread
Υλικά
- 7000 g of traditional 70% type flour, 3000 g of coarse yellow flour,
- 500 g of sour dough (optional), 150-200 g Phil Germe,
- 50 g of raisin syrup, 200 g of olive oil, 150-200 g of yeast,
- 200 g of salt, 6200-6300 g of water.
Εκτέλεση
- Mixing time: 9 min at slow speed and 2 min at fast speed,
- dough temperature: 25oC,
- dough resting time: 40-45 min,
- fermentation chamber temperature: 32oC,
- humidity: 70%, weight: 1000-2000 g,
- baking temperature: 230oC–›210oC