Slow fermentation cool raised bread
Slow fermentation cool raised bread
Receptura
Grupa | Težina / Zapremnina |
---|---|
Flour Τ70% | 9.000 g |
Corn flour | 500 g |
Durum wheat coarse | 500 g |
Amore L 100 | 200 g |
Yeast | 150 g |
Salt | 180 g |
Water | 5.900 g |
Priprema
Mix all the ingredients at 8-9 minutes at the slow speed.
Let the dough rest covered for 17 hours in the fridge at 4°C. Take the dough out the fridge and let it for 30 minutes in room temperature.
Cut in 1000 g and shape gently at the preferred shape.
Proof for 45-50 minutes. Proof conditions 35-37 °C and 70-75% moistness.
Bake at 210-220°C for 60 minutes with steam.
Open the damper the last 10-15 minutes of baking.