Leavened Thraki Bread
RECIPES BAKERY

Leavened Thraki Bread

INGREDIENTS

  • 50% Horiatiko Olikis
  • 50% Hondro
  • 32% sour yeast or leavened dough
  • 2% salt
  • 65% water
  • 1.5% oil (at the end of the knead process)

INSTRUCTIONS

  1. Knead for 5' on 1st speed and for 5' more on 2nd
  2. Rest the dough for 90' in covered bowl
  3. Cut in desired weight, mold, flour and put in bamboo baking tin
  4. Ferment (35°C with 65% moisture) until fluffy
  5. Turn over, score in the middle and bake at 210°C with some steam for 50'.
THE FLOURS OF THE RECIPE

Rustic Flour

Leavened Thraki Bread

Loulis Mills-Hondro

INGREDIENTS

  • 50% Horiatiko Olikis
  • 50% Hondro
  • 32% sour yeast or leavened dough
  • 2% salt
  • 65% water
  • 1.5% oil (at the end of the knead process)

INSTRUCTIONS

  1. Knead for 5' on 1st speed and for 5' more on 2nd
  2. Rest the dough for 90' in covered bowl
  3. Cut in desired weight, mold, flour and put in bamboo baking tin
  4. Ferment (35°C with 65% moisture) until fluffy
  5. Turn over, score in the middle and bake at 210°C with some steam for 50'.