- Level Medium
Time
25 min
2 hours to rest + 1 hour - 15 to 18 hours fermented - 1 hour baked
- Type of dish Doughs
- More recipes Cereal recipes
- Recipes by Xevi Ramón, Course Signature Breads
● 4.787 kg Traditional dough -see recipe-
● 600 g dried apricots
● 700 g toasted walnuts (bake at 180°C for 7-8 minutes)
