RECIPE
CARROT FERMENTED BREAD
with Carrots
with Carrots
Sourdough with 15ml
DIDE ® YEAST for Baking Fermented Bread
DIDE ® YEAST for Baking Fermented Bread
INGREDIENTS:
INGREDIENTS FOR THE NEW LEAVEN 200 g wheat plane flour 200 ml spring water (45°C) 15 ml DIDE Yeast - Liquid Fermented Starter INGREDIENTS FOR THE SOURDOUGH 390 g the new leaven 500 g wheat plane flour 400 ml spring water (45°C) 140 g grated carrots INGREDIENTS FOR THE SALTY WATER 18 g salt 100 ml spring water (45°C) TIME:
Preparation Time - 23 hours (It's easy: 22 h waiting & 1 h work only) Baking Time - 50 mins BAKING - TEMPERATURE:
In heated oven 230°C, add a tray with water and after the bread. 230°C - 20 min (with water) After 20 min remove the water and reduce the T°C 190°C - 30 min |
Keep Baking & Enjoy DIDE® YEAST |