RECIPES BAKERY
Yellow rustic bread
INGREDIENTS
- 1000 g Aloni flour
- 680 g water
- 20 g salt
- 20 g yeast
INSTRUCTIONS
- Knead for 7 minutes at the first speed adding the 600 g water and for 5 more minutes at the second speed, adding the rest of the water.
- Let the dough rest for 20-30 minutes, cut into pieces (450-500 g) shape (baking sheet or pan) and put in the oven for 50-60 minutes (at 32ᵒC and relative humidity 75%).
- Bake for 45 minutes at 210°C. For a crispier crust in the last 10 minutes of baking, open the dampers.
THE FLOURS OF THE RECIPE
Rustic Flour
Yellow rustic bread
INGREDIENTS
- 1000 g Aloni flour
- 680 g water
- 20 g salt
- 20 g yeast
INSTRUCTIONS
- Knead for 7 minutes at the first speed adding the 600 g water and for 5 more minutes at the second speed, adding the rest of the water.
- Let the dough rest for 20-30 minutes, cut into pieces (450-500 g) shape (baking sheet or pan) and put in the oven for 50-60 minutes (at 32ᵒC and relative humidity 75%).
- Bake for 45 minutes at 210°C. For a crispier crust in the last 10 minutes of baking, open the dampers.