Bread Archivi - Macinazione Lendinara

Ingredients

• 2 kg Ryecorn Wheat Core Blend
• 80% water at 14 °
• 1% freeze-dried brewer’s yeast
• 4% freeze-dried mother yeast
• 2% salt
• 2% extra virgin olive oil
• 200 g shelled walnuts
• 250 g dehydrated pitted plums
• Ryecorn Wheat Core – Type “1” flour, rye flour, toasted corn germ 2 kg
• 50 grams of yeast
• 400 grams of boiled chestnuts
• 150 grams of raisins
• 100 grams of walnuts
• 250 grams of dried figs
• 1 liter of warm water
• salt to taste