Sun-dried tomato bread - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Sun-dried tomato bread. Bread and pastries, Room temperature, Bakery
Ingredients
- Goxo flour (W 170 - 200) 0.202 kg
- Cornflour 0.036 kg
- Water 0.155 l
- Sourdough 0.048 kg
- Table salt 4.286 g
- Yeast 4.762 g
- Sun dried tomato 59.524 g
- Flour enhancer 2.381 g
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