Table bread for meat, stews, etc.


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  • 1 kg. Wheat flour half power
  • 1 kg. Rye flour
  • 1.7 Ltrs water
  • s/c Fresh yeast
  1. Knead all the ingredients but setting aside approximately 700 gr of water and yeast.
  2. Let stand as if it were a natural sourdough for about 8 – 10 hours covered with a wet cloth.
  3. knead for a second time adding 700 gr of the remaining water and fresh yeast.
  4. Get slightly sticky dough that you leave to stand for one hour to divide and work correctly.
  5. After 60 minutes we divide the dough in pieces of 500 gr. forming a few bars by hand.
  6. Let ferment pieces about three/four hours approximately at ambient temperature and bake in in high heat turning the bread.
  7. Baked temperature must be high, at 240ºC for 30 minutes minimum.
This type of bread comes from areas where water is abundant like Galicia or North of Italy. It’s a very Mediterranean-style bread