RECIPES BAKERY
Ioannina twisted bread
INGREDIENTS
- 2000 g Extra Fino flour
- 1000 g flour Type 70% Strong
- 60 g salt
- 30 g vinegar
- 30 g fresh yeast
- 2300 g water
INSTRUCTIONS
- Knead all ingredients of the dough, except 230 g water, for 7 minutes on the 1st speed and for 3 minutes on the 2nd speed, gradually adding the rest of the water.
- Let the dough rest for 60 minutes.
- Once the dough has rested, cut into 450 g pieces.
- Sprinkle flour on the countertop and knead into loaves, twisting them around..
- Put in the oven at 30°C with 60% humidity, for about 45 minutes.
- Once the dough has risen, bake at 210°C for about 40-45 minutes.
THE FLOURS OF THE RECIPE
Rustic Flour
Ioannina twisted bread
INGREDIENTS
- 2000 g Extra Fino flour
- 1000 g flour Type 70% Strong
- 60 g salt
- 30 g vinegar
- 30 g fresh yeast
- 2300 g water
INSTRUCTIONS
- Knead all ingredients of the dough, except 230 g water, for 7 minutes on the 1st speed and for 3 minutes on the 2nd speed, gradually adding the rest of the water.
- Let the dough rest for 60 minutes.
- Once the dough has rested, cut into 450 g pieces.
- Sprinkle flour on the countertop and knead into loaves, twisting them around..
- Put in the oven at 30°C with 60% humidity, for about 45 minutes.
- Once the dough has risen, bake at 210°C for about 40-45 minutes.