Leavened White Mixed Bread
RECIPES BAKERY

Leavened White Mixed Bread

INGREDIENTS

  • 300 gr. Extra Zimoto
  • 700 gr. Type 70%
  • 20 gr. salt
  • 15 gr. yeast
  • 50 gr. vinegar
  • 100 gr. sour dough
  • 650 gr. Water

INSTRUCTIONS

  1. Mix all the ingredients well on the 1st speed for 10 minutes and then allow the dough to rest in a bowl in the fermentation chamber for 40-50 minutes.
  2. Cut into 1.000 to 1.500 gr pieces and lightly mold in the cloth-lined trough.
  3. 1st Method: Turn them over and knead well, score and bake with steam at 210°C for 60-70 minutes, possibly an extra 10 minutes.
  4. 2nd Method: Turn them over and bake without steam at 210°C for 60-70 minutes, possibly an extra 10 minutes.
THE FLOURS OF THE RECIPE

Baking Flour

Leavened White Mixed Bread

Loulis Mills-Type 70%

INGREDIENTS

  • 300 gr. Extra Zimoto
  • 700 gr. Type 70%
  • 20 gr. salt
  • 15 gr. yeast
  • 50 gr. vinegar
  • 100 gr. sour dough
  • 650 gr. Water

INSTRUCTIONS

  1. Mix all the ingredients well on the 1st speed for 10 minutes and then allow the dough to rest in a bowl in the fermentation chamber for 40-50 minutes.
  2. Cut into 1.000 to 1.500 gr pieces and lightly mold in the cloth-lined trough.
  3. 1st Method: Turn them over and knead well, score and bake with steam at 210°C for 60-70 minutes, possibly an extra 10 minutes.
  4. 2nd Method: Turn them over and bake without steam at 210°C for 60-70 minutes, possibly an extra 10 minutes.