Extra Rustic Wholemeal Lagana

INGREDIENTS

For the lagana

• 2.500 gr. Extra Rustic Flour
• 500 gr. Mavro Pitirouho
• 60 gr. salt
• 60 gr. honey
• 90 gr. tachini
• 60 gr. sunflower oil
• 15 gr. smoked paprika
• 300 gr. walnuts
• 500 gr. sour dough
• 70 gr. yeast
• (1.800 gr.) – 2.000 gr. water (machine cutting)
• Βoulamatsi

Sourdough

• 1.000 gr. Εxtra Zimoto
• 100 gr. vinegar
• 400 gr. water
• 3 gr. yeast

Incorporate all the ingredients for 2-3 minutes. Store in an air-tight container for at least 30 hours for the fermentation to take place.

Boulamatsi
Beat the coarse yellow flour and boiling water with a whisk or mixer until you have a thick runny mixture. Add the iced water until the dough reaches the desired consistency. It should be thick.

INSTRUCTIONS

1. Mix all the ingredients together for 2 minutes on the slow speed and for 6-8 minutes on the fast speed.
2. Allow the dough to rest until it fluffs up. Cut 550 gr. pieces for a small lagana and 920 gr. pieces fir a large one.
3. Press lightly and ferment until fluffy. Press, roll out, coat with boulamatsi and sprinkle with sesame seeds. Ferment for 10-20 minutes.
4. Prick and steam bake.