Laganes with Zimoto and Dialekto

INGREDIENTS

• 700 g Dialekto flour
• 300 g Zimoto flour
• 20 g sugar
• 15 g yeast
• 20 g salt
• 750 g water

INSTRUCTIONS

1. Put all the ingredients in the bowl of the dough mixer, except for 100 g of the water, and knead for 2 minutes on low speed and 5-7 minutes on high speed (depending on the type of the dough mixer you have). Towards the end of the kneading, add the rest of the water.
2. Let the dough rest for 30 minutes.
3. Divide the dough into balls depending on the size of the lagana you want. For a small lagana, cut 500 g for each ball, while for a large one, cut 750 g for each ball. Do not knead the dough too much.
4. Let the dough rest for 30-45 minutes.
5. Shape each ball of dough, pressing with your hands, to make a flat, oval shape. Place the laganes on the sheet. You can use the rolling pin for the large ones.
6. Put it in the stove for 30 - 45 minutes at approximately 32°C, with 75% humidity.
7. Remove from the stove, sprinkle the laganes with water and sesame seeds and pierce the tops with a fork.
8. Bake for 30-35 minutes at 200°C with steam.