Whole Wheat Leavened Bread (Slow Fermentation)
RECIPES BAKERY

Whole Wheat Leavened Bread (Slow Fermentation)

INGREDIENTS

  • 800 gr. Topiko Olikis
  • 200 gr. Extra Fino
  • 20 gr. salt
  • 40 gr. raisin syrup
  • 30 gr. vinegar
  • 200 gr. sour dough
  • 1 gr. yeast
  • 800 gr. Water

INSTRUCTIONS

  1. Mix all ingredients together on the 1st for 5 minutes, gradually adding the water and for as long as necessary on the 2nd speed until kneaded well.
  2. Place dough in a greased bowl and leave in a cool area for 12-14 hours. Then tip dough onto a greased baking tray, flour and score using the spatula.
  3. Cut with a knife and bake with steam at 205°C for 90 minutes.
THE FLOURS OF THE RECIPE

Rustic Flour

Whole Wheat Leavened Bread (Slow Fermentation)

Loulis Mills-Extra Fino

INGREDIENTS

  • 800 gr. Topiko Olikis
  • 200 gr. Extra Fino
  • 20 gr. salt
  • 40 gr. raisin syrup
  • 30 gr. vinegar
  • 200 gr. sour dough
  • 1 gr. yeast
  • 800 gr. Water

INSTRUCTIONS

  1. Mix all ingredients together on the 1st for 5 minutes, gradually adding the water and for as long as necessary on the 2nd speed until kneaded well.
  2. Place dough in a greased bowl and leave in a cool area for 12-14 hours. Then tip dough onto a greased baking tray, flour and score using the spatula.
  3. Cut with a knife and bake with steam at 205°C for 90 minutes.