Metsovo-Style Baguette
RECIPES BAKERY

Metsovo-Style Baguette

INGREDIENTS

  • 500 gr. Zimoto
  • 500 gr. Type 70%
  • 22 gr. salt
  • 22 gr. yeast
  • 300 gr. 24-hour sour dough
  • 650 gr. Water

INSTRUCTIONS

  1. Mix all the ingredients together for 2 minutes on the 1st speed and for 8 minutes on the 2nd speed.
  2. Allow the dough to rest in a bowl in the fermentation chamber for 20 minutes.
  3. Then cut the dough into 450 gr. pieces and lightly knead with flour and place on the baking tray.
  4. Ferment for 45 minutes and turn over with the seam on the top.
  5. Lastly, bake with steam at 210°C for 45-50 minutes.
THE FLOURS OF THE RECIPE

Baking Flour

Metsovo-Style Baguette

Loulis Mills-Type 70%

INGREDIENTS

  • 500 gr. Zimoto
  • 500 gr. Type 70%
  • 22 gr. salt
  • 22 gr. yeast
  • 300 gr. 24-hour sour dough
  • 650 gr. Water

INSTRUCTIONS

  1. Mix all the ingredients together for 2 minutes on the 1st speed and for 8 minutes on the 2nd speed.
  2. Allow the dough to rest in a bowl in the fermentation chamber for 20 minutes.
  3. Then cut the dough into 450 gr. pieces and lightly knead with flour and place on the baking tray.
  4. Ferment for 45 minutes and turn over with the seam on the top.
  5. Lastly, bake with steam at 210°C for 45-50 minutes.