RECIPE
LONDON FERMENTED BREAD
Bread with Pumpkin
London Bread
Bread with Pumpkin
London Bread
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 600 g wheat plane flour 300 ml spring water (45°C) INGREDIENTS FOR THE SALTY WATER 18 g salt 100 ml spring water (45°C) INGREDIENTS FOR THE TOPPING 170 g grated pumpkin 30 g coconut oil 7 basil leaves 3 g salt /50 g corn flour (for covering the baking tray)/ TIME:
Preparation Time - 25 hours (It's easy: 24 h waiting & 1 h work only) Baking Time - 50 mins BAKING - TEMPERATURE:
Bake the bread in preheated oven 230°C 230°C - 30 min. After 30 min reduce the T°C 210°C - 15 min |
Keep Baking & Enjoy DIDE® YEAST |
Provided by DIDEKO LTD, Registered Company Number: 08186776
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