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Crispy village semolina bread

Ingredients:
 50 % Flour Farina Zero
 25 % FlourLIMNOS
 20 % Semolina Fine
 5 % Concetrate KRUSTIKA
 2 % Yeast
 1 % Salt
 2 % Olive oil
 60 % Water
Directions:
1

Knead for 12' slowly and for 1-3' quickly.

2

Dough temperature 25° C.

3

Rest for 45 minutes.

4

Cut into pieces of 600 grams.

5

Steam at 30°C with 75% humidity.

6

Bake with steam initially at 230° C and lower the oven to 200° C afterwards from 8 minutes or adjust according to your oven.