Skip to main content
Leavened Thraki Bread

Leavened Thraki Bread


  1. Knead for 5' on 1st speed and for 5' more on 2nd 
  2. Rest the dough for 90' in covered bowl
  3. Cut in desired weight, mold, flour and put in bamboo baking tin 
  4. Ferment (35°C with 65% moisture) until fluffy
  5. Turn over, score in the middle and bake at 210°C with some steam for 50'.