Traditional Bread
Υλικά
- 7.000 g Type 70% Delicate flour,
- 3.000 g Type M Coarse Yellow flour,
- 500-600 g sourdough(basic recipe),
- 50-100 g Phil Germe dry sourdough,
- 50 g sugar,
- 250 g yeast,
- 200 g salt,
- 6.200-6.500 g water
Εκτέλεση
- Mixing time: 5 minutes on low and 5 minutes on high speed,
- Dough temperature: 25 degrees Celsius,
- Proving time: 20 minutes,
- Stove temperature: 32 degrees Celsius,
- Stove humidity: 75%,
- Weight: 450-900 g,
- Baking temperature: 220 degrees Celsius(depending on the oven)