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Country style Bread LIMNOS

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Ingredients:
 10000 g Flour LIMNOS
 150-200 g Yeast
 200 g Salt
 6500-7000 g Water
PROCEDURE:
1

Mix all the ingredients for 5’ at first speed and for 5-8' at second speed.

2

Cut, mold and proof at 35-38°C with 70-80% humidity for 45-60’ minutes.

3

Bake at 220°C for 35’ (approx.)

NOTICE:
4

• We can add about 5-25% of sourdough form more flavor and aroma.

5

• To avoid the softening of the crust, bake at 210° C for 40 minutes with the tupper open the last 10 minutes.

6

• During winter season, we must raise the temperature of the water and the proofer.

Nutrition Facts

0 servings

Serving size

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