LONG-RISE BREAD

Nov 29, 2017

LONG-RISE BREAD


LONG-RISE BREAD
category
ingredients
quantity
antiquum
1000 g
medium flour
1000 g
water
1200 g
salt
46 g
baker's yeast
1 g

Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 5 minutes or until the dough is even. Place in an oiled bowl and leave to rise at 18°C for 16-18 hours, covered with a plastic sheet. Once risen, turn over on a floured surface and divide into the desired weight (around 3 kg for large formats) or shape ciabattas and place on a floured baking sheet. Rest for around 60 minutes, then turn over and bake with low initial steam.


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