Sliced ​​bread. Cold fermentation.

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Artesano en mi cocina

Published on Aug 26, 2020
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Bread 500 g medium-strength wheat flour W220._____50 % 300 g spelt flour.______________________30 % 200 g barley flour._______________________20 % 600 g water.________________________________60 % 50 g mild oil__________________________5 % 20 g salt___________________________________2 % 20 g sugar____________________________2 % 60 g powdered milk_______________________6 % 250 g sourdough________________________25 % You can follow me on Instagram: / artesanoenmicocina

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