Traditional bread in a loaf pan — English
Traditional bread with active sourdough.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sefcozeelandia.gr.
Ingredients
- Regent Bread 50 | 5.000 g
- Strong flour Τ70% | 4.500 g
- Thick durum flour | 500 g
- Prozyl | 250 g
- Yeast | ±180 g
- Water | ±5.900 g
- Prozyl dissolved in water 1:1 and white flour (decoration) | at your will
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