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Heavy Leavened Country Bread

Heavy Leavened Country Bread


  1. Mix all the ingredients well on the 1st speed for 10 minutes and then allow the dough to rest for 40 minutes.
  2. Cut into 1.000 to 1.500 gr pieces and mold into a tight bread loaf.
  3. Place in a cloth-lined trough with the seam at the top and ferment for 30-40 minutes.
  4. Turn upside down and press well, leave for a short while and bake with steam at 205°C for 15-20 minutes.
  5. Then lower the oven to 190°C for another 40-50 minutes.