Ingredients

Group 1
Ingredient
KG
Durum semolina
0.300
Water
0.700
Total Weight: 1.000
Group 2
Ingredient
KG
Wheat flour
1.000
Group 1
1.000
Fermdor Durum
0.050
Salt
0.034
Lecitem 1000
0.030
Fresh yeast
0.025
Water
0.300
Olive oil
0.050
Total Weight: 2.489

Method

Group 1
1. Boil the water at 95°C, add to the semolina and leave to cool down to 5°C, covered with plastic.
Group 2
1. Mix group 2 for approximately 8-10 minutes slow and 8-10 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 90 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 380g, mould into long shape, roll in durum semolina and place into baking tins.
5. Prove: 35-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough as desired.
6. Bake: 230°C, falling to 220°C for 30-40 minutes, with steam.
7. Pull out damper after 15 minutes.

Yield

6 loaves

Ingredients

Group 1
Ingredient
KG
Durum semolina
0.300
Water
0.700
Total Weight: 1.000
Group 2
Ingredient
KG
Wheat flour
1.000
Group 1
1.000
Fermdor Durum
0.050
Salt
0.034
Lecitem 1000
0.030
Fresh yeast
0.025
Water
0.300
Olive oil
0.050
Total Weight: 2.489

Method

Group 1
1. Boil the water at 95°C, add to the semolina and leave to cool down to 5°C, covered with plastic.
Group 2
1. Mix group 2 for approximately 8-10 minutes slow and 8-10 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 90 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 380g, mould into long shape, roll in durum semolina and place into baking tins.
5. Prove: 35-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Cut the top of the dough as desired.
6. Bake: 230°C, falling to 220°C for 30-40 minutes, with steam.
7. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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