Farmhouse loaf with apricots
INGREDIENTS
1300 g traditional flour
350 g type 85 rye flour
600 g proofed dough
35 g salt
20 g yeast
1 liter water
250 g dried apricots
DUC PANI-moule
PREPARATION
Base temperature: 75°C or 60°C if the proofed dough is cold.
Knead all the ingredients together for 8 minutes.
Leave to rest for 90 mins, then place the dough in the DUC PANI-moule and leave to prove for 40 mins.
Put in the oven on a hot tray and bake at 210°C for 40 mins.
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45240 Marcilly en Villette. - Tel 33 (0)2 38 76 17 81 -
Fax 33 (0)2 38 76 17 20