{"id":3029,"date":"2024-01-29T10:43:32","date_gmt":"2024-01-29T10:43:32","guid":{"rendered":"http:\/\/www.loulismills.gr\/syntages\/%main-category-recipes%\/vyzantino-psomi\/"},"modified":"2024-07-23T12:18:07","modified_gmt":"2024-07-23T12:18:07","slug":"byzantine-bread","status":"publish","type":"recipes","link":"https:\/\/www.loulismills.gr\/en\/recipes\/bakery\/byzantine-bread\/","title":{"rendered":"Byzantine bread"},"content":{"rendered":"<h3>INSTRUCTIONS<\/h3>\r\n<p><strong>Poolish sourdough<\/strong><\/p>\r\n<ol>\r\n\t<li>Mix all the ingredients and store in an airtight closed container for 18-20 hours at 20\u00b0C.<\/li>\r\n<\/ol>\r\n<p><strong>Byzantine bread<\/strong><\/p>\r\n<ol>\r\n\t<li>Knead all ingredients for 5 minutes on low speed and for 4 minutes on high speed.<\/li>\r\n\t<li>Reserve 300 g of the water, adding it during the last 2 minutes of kneading.<\/li>\r\n\t<li>Let the dough rest for 60 minutes.<\/li>\r\n\t<li>Cut into 1000 g pieces.<\/li>\r\n\t<li>Knead into the shape of a loaf.<\/li>\r\n\t<li>Put it in the oven at 30\u00b0C with 70% humidity for 30-45 minutes.<\/li>\r\n\t<li>Bake at 210\u00b0C, for 50-55 minutes.<\/li>\r\n<\/ol>","protected":false},"author":4,"featured_media":2609,"template":"","main-category-recipes":[145,218],"category-recipes":[146],"special_ch":[],"product-type-recipes":[157],"final-product-recipes":[148,179],"recipe-type-recipes":[158],"occasion-recipes":[],"video-recipes":[156],"class_list":["post-3029","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","main-category-recipes-bakery","main-category-recipes-slow-fermentation","category-recipes-bakery","product-type-recipes-bread","final-product-recipes-bread","final-product-recipes-leavened-bread","recipe-type-recipes-savory","video-recipes-yes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Byzantine bread | \u039c\u03cd\u03bb\u03bf\u03b9 \u039b\u03bf\u03cd\u03bb\u03b7<\/title>\n<meta name=\"description\" content=\"INSTRUCTIONS Poolish sourdough Mix all the ingredients and store in an airtight closed container for 18-20 hours at 20\u00b0C. 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