Production Country Bread
RECIPES BAKERY

Production Country Bread

INGREDIENTS

  • 3.500 gr. Zimoto
  • 1.500 gr. Hondro
  • 100 gr. salt
  • 125 gr. yeast
  • 3.750 gr. water
  • 500 gr. sour dough

INSTRUCTIONS

  1. Mix all the ingredients together for 3 minutes on the 1st speed and for 7-8 minutes on the 2nd speed and allow dough to rest for 30 minutes.
  2. Then cut the dough into the desired weight and mold lightly. Ferment for 20-30 minutes.
  3. Score and bake with steam at 205°C for 45 minutes.
THE FLOURS OF THE RECIPE

Rustic Flour

Production Country Bread

Loulis Mills-Hondro

INGREDIENTS

  • 3.500 gr. Zimoto
  • 1.500 gr. Hondro
  • 100 gr. salt
  • 125 gr. yeast
  • 3.750 gr. water
  • 500 gr. sour dough

INSTRUCTIONS

  1. Mix all the ingredients together for 3 minutes on the 1st speed and for 7-8 minutes on the 2nd speed and allow dough to rest for 30 minutes.
  2. Then cut the dough into the desired weight and mold lightly. Ferment for 20-30 minutes.
  3. Score and bake with steam at 205°C for 45 minutes.