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Bread “Entopio-Karveli”
3
Category
Ingredients:
 6000 g FlourEntopio
 4000 g Flour“Karveli”
 200 g Yeast
 200 g Salt
 6200 g Water
Procedure:
1

Mix all the ingredients for 5’ at low speed and for 8' at fast speed.

2

The temperature of the dough should be not exceed 26° C.

3

Rest the dough for 20 minutes.

4

Cut to 450 g (37 pieces)

5

Proof at 35-38° C with 70-80 % humidity for 50 minutes.

6

Bake with steam at 220° C for 35 minutes.

Ingredients

Ingredients:
 6000 g FlourEntopio
 4000 g Flour“Karveli”
 200 g Yeast
 200 g Salt
 6200 g Water

Directions

Procedure:
1

Mix all the ingredients for 5’ at low speed and for 8' at fast speed.

2

The temperature of the dough should be not exceed 26° C.

3

Rest the dough for 20 minutes.

4

Cut to 450 g (37 pieces)

5

Proof at 35-38° C with 70-80 % humidity for 50 minutes.

6

Bake with steam at 220° C for 35 minutes.

Bread “Entopio-Karveli”

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