Ingredients for 1 large bread
500g of wheat flour (all purpose flour, 10% protein)
10g of salt
1g of dry biological yeast
400ml of water at room temperature
First fermentation: 14 to 16 h
Second fermentation: 1 to 2 h
In hot regions, fermentation can be faster, but there is no problem regarding the fermentation time, you just cannot exceed that time.
The dough is very moist and sticky
Oven time: total 60 minutes
30 minutes covered with the refractory
30 minutes without the refractory
NOTE: refractory that can go to the oven (I used marinex) and that is large enough for the expansion of the dough in the oven.
Be careful when handling to avoid the risk of burning yourself, and do not place the hot refractory on a cold surface.
Baking dish dimensions: 45 x 30cm
Refractory dimensions: 25 x 10cm
Oven preheated to 250 ° C.
#slowfermentationbread