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Loaf “ΤΟ ΚΑRVELI” with Symikto
3
Category
Ingredients:
 5000 g Flour Karveli 50%
 5000 g Flour Symikto 50%
 210 g Salt 2,1%
 130 g Yeast 1,3%
 2000 g Sourdough 20%
 7500 g Water (cold) 75%
 100 g Sunflower oil (optional) 1%
PROCEDURE ( Slow mixers: ):
1

Add all the ingredients in the mixer with 7 litres of water. Add the rest of the water during the mixing procedure, progressively

2

Mixing time: 30 -45 minutes depending on the quantity of the ingredients.

Fast Mixers:
3

Dough temp: 28o C

4

Mixing time: 5 minutes slow + 10 minutes fast (until the dough is done)

5

Resting time: 60 minutes on the bench without moving it

6

Dough weight: Equal or greater than 1000 g

7

Proof time: 15 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 for loaves of pound.

Ingredients

Ingredients:
 5000 g Flour Karveli 50%
 5000 g Flour Symikto 50%
 210 g Salt 2,1%
 130 g Yeast 1,3%
 2000 g Sourdough 20%
 7500 g Water (cold) 75%
 100 g Sunflower oil (optional) 1%

Directions

PROCEDURE ( Slow mixers: ):
1

Add all the ingredients in the mixer with 7 litres of water. Add the rest of the water during the mixing procedure, progressively

2

Mixing time: 30 -45 minutes depending on the quantity of the ingredients.

Fast Mixers:
3

Dough temp: 28o C

4

Mixing time: 5 minutes slow + 10 minutes fast (until the dough is done)

5

Resting time: 60 minutes on the bench without moving it

6

Dough weight: Equal or greater than 1000 g

7

Proof time: 15 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 for loaves of pound.

Loaf “ΤΟ ΚΑRVELI” with Symikto

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