Country Bread
Ingredients
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Explore invoice managementPreparation steps
- 1
Mix speed 1 for 5 min, speed 2 for 5-6 min. Base temp 54°C.
- 2
Bulk ferment in tub for 1h30 with fold at 45 min.
- 3
Divide into 500 g or 1 kg pieces, shape into tight rounds.
- 4
Bench rest 15 min under cloth.
- 5
Shape into boules or bâtards, place in floured (rye) bannetons.
- 6
Final proof 1h-1h15 or retard 12-18h cold (3°C).
- 7
Flour, score in cross or chevron pattern.
- 8
Bake at 240°C with steam, 35-45 min depending on size.
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Per 100g
Allergens
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