RECIPES BAKERY
Handmade Country-Style Bread
INGREDIENTS
- 500 gr. Horiatiko Xilofournou
- 500 gr. Zimoto
- 22 gr. salt
- 22 gr. yeast
- 100 gr. 24-hour sour dough
- 650 gr. Water
INSTRUCTIONS
- Mix all the ingredients together for 5 minutes on the 1st speed and for 6 minutes on the 2nd speed.
- Cover the dough with plastic and allow to rest for 40 minutes.
- Cut the dough into 440 gr pieces and lightly mold into the shape of a bread stick with the help of some flour and place on cloths with the seam downwards. Ferment for 20-30 minutes.
- Then turn the dough over onto a peel or paddle and bake at 210°C (strong deck) with steam, for 45-50 minutes.
THE FLOURS OF THE RECIPE
Rustic Flour
Handmade Country-Style Bread
INGREDIENTS
- 500 gr. Horiatiko Xilofournou
- 500 gr. Zimoto
- 22 gr. salt
- 22 gr. yeast
- 100 gr. 24-hour sour dough
- 650 gr. Water
INSTRUCTIONS
- Mix all the ingredients together for 5 minutes on the 1st speed and for 6 minutes on the 2nd speed.
- Cover the dough with plastic and allow to rest for 40 minutes.
- Cut the dough into 440 gr pieces and lightly mold into the shape of a bread stick with the help of some flour and place on cloths with the seam downwards. Ferment for 20-30 minutes.
- Then turn the dough over onto a peel or paddle and bake at 210°C (strong deck) with steam, for 45-50 minutes.