Byzantine bread

INGREDIENTS

Poolish sourdough

• 1.000 g. Des Champs
• 1.000 g. water
• 1 g. yeast

Byzantine bread

• 2000 g Aloni
• 1000 g Des Champs
• 30 g yeast
• 2001 g Poolish starter
• 60 g liquid rye malt
• 90 g salt
• 2100 g water

INSTRUCTIONS

Poolish sourdough

1. Mix all the ingredients and store in an airtight closed container for 18-20 hours at 20°C.

Byzantine bread

1. Knead all ingredients for 5 minutes on low speed and for 4 minutes on high speed.
2. Reserve 300 g of the water, adding it during the last 2 minutes of kneading.
3. Let the dough rest for 60 minutes.
4. Cut into 1000 g pieces.
5. Knead into the shape of a loaf.
6. Put it in the oven at 30°C with 70% humidity for 30-45 minutes.
7. Bake at 210°C, for 50-55 minutes.