Oil Bread (Long Fermentation)

INGREDIENTS

Sourdough biga

• 2000gr Horiatiko Olikis
• 1200gr water
• 10gr yeast

Oil Bread

• 2000gr Type 70% Strong
• 1000fe. Aloni
• 3210gr sourdough biga (1 day before)
• 100gr salt
• 800gr olive oil
• 5gr oregano
• 2100gr water (slowly added)

INSTRUCTIONS

Sourdough biga

Mix all the ingredients together very well. Close the container airtight and leave it in the environment for 12-20 hours.

Oil Bread

1. Mix all the ingredients together.
2. Mix in a high- speed kneader in 1st speed for 5 minutes and in 2nd speed 6-8 minutes.
3. Allow the dough to rest for 45 minutes in room temperature.
4. Fold it in quarters.
5. Allow the dough to rest for 45 minutes.
6. Place the dough on a deep baking sheeting pan.
7. Ferment at 5-8°C for 12-18 hours.
8. Bake for 80-90 minutes in a modular oven at 210-220°C with steam.