Kneading time: 8´/ 10´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 30´ / 40´
2nd fermentation (the dough divided): 10´/ 15´
3rd fermentation (the piece is finished): 1 h
Cooking time: 30´/ 40´
Temperature of the oven: 230 ºC
- Knead for 10´ at 1st speed (kneading machine or blender) or for 3´ at 1st speed and 5´at 2nd speed.
- The rye flour imparts a typical bitter flavour to the bread. The fermented dough instead of natural yeast dough takes away some of the acidity and bitterness that could result in a bad flavour.
- The final dough should not be too elastic.
- The pointeg or the dough fermentation will take place when the dough is covered or somewhere not in contact with the air, to avoid the crust from getting dry.
- Make ball shapes of about 500 g.
- Leave to stand.
- Form wide loaves, cover with flour and cut with a blade as shown in the picture.
- Ferment with no humidity.
- Aromatic herbs
- Big game hunt
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