Salad Bread Bowl

Ingredients

Grams
Crusty Bread
O-tentic Tutto Pugliese 1000
Water 650
Crusty Bread total 1650

Working Method

Crusty Bread
  • Mix all ingredients until gluten is fully developed.
  • Bulk fermentation - 20 minutes with plastic cover.
  • Cutting - 350g each dough.
  • Rest/Intermediate proofing-20 minutes.
  • Final shape – Loaf.
  • Proof/Final fermentation for 45-60 minutes.
  • Baked at around 18-20 minutes at 220°C with initial steam.

About this recipe

Complexity level: