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The bakery began with Richard Bertini. We are still at the beginning, I feel like I still have to try a lot of things ... The basic recipe Bertini: Dough in the book entitled the present case, some of the English-core flour bread flour (! Has been "dry" is a smell), and it has nuts also. Ingredients: 200 g of flour, 300 g white core brown flour 10 g yeast 10 g salt 350 g (350 ml) of water per 100 g of walnut
After the ingredients are mixed thoroughly follows the development of the dough (as Bertini teaches master). 1 hour rest, then formatting and then again for 1 hour rest. Convection oven baked, only 230 degrees C, approx. 25 minutes (and almost forgot to be exposed grid kihűteni).
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