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Loaf “ΤΟ ΚΑRVELI” with Limnos
3
Category
Ingredients:
 7000 g FlourKarveli 70%
 3000 g FlourLimnos 30%
 200 g Salt 2%
 150 g Yeast 1,5%
 3000 g Sourdough 30%
 7300 g Water (cold) 73%
 200 g Sunflower (optional) 2%
PROCEDURE ( Slow mixers: ):
1

Add all the ingredients in the mixer with 6,5 litres of water. Add the rest of the water during the mixing procedure, progressively.

2

Mixing time: 20-30 minutes depending on the quantity of the ingredients.

Fast Mixers:
3

Dough temp: 28o C

4

Mixing time: 5 minutes slow + 7 minutes fast (until the dough is done)

5

Resting time: 45 minutes on the bench without moving it

6

Dough weight: Equal or greater than 1000 g

7

Proof time: 20 minutes at maximum, at 33o C with 70% humidity

8

Baking temp.: 220o C at the beginning of baking without steam for 15 minutes and then at 210o C for another 35 minutes (approx.) for loaves of pound.

Ingredients

Ingredients:
 7000 g FlourKarveli 70%
 3000 g FlourLimnos 30%
 200 g Salt 2%
 150 g Yeast 1,5%
 3000 g Sourdough 30%
 7300 g Water (cold) 73%
 200 g Sunflower (optional) 2%

Directions

PROCEDURE ( Slow mixers: ):
1

Add all the ingredients in the mixer with 6,5 litres of water. Add the rest of the water during the mixing procedure, progressively.

2

Mixing time: 20-30 minutes depending on the quantity of the ingredients.

Fast Mixers:
3

Dough temp: 28o C

4

Mixing time: 5 minutes slow + 7 minutes fast (until the dough is done)

5

Resting time: 45 minutes on the bench without moving it

6

Dough weight: Equal or greater than 1000 g

7

Proof time: 20 minutes at maximum, at 33o C with 70% humidity

8

Baking temp.: 220o C at the beginning of baking without steam for 15 minutes and then at 210o C for another 35 minutes (approx.) for loaves of pound.

Notes

Loaf “ΤΟ ΚΑRVELI” with Limnos

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