Group 1
Ingredient
KG
%
Durum semolina
3.000
30.00
Water
7.000
70.00
Total Weight: 10.000
Group 2
Ingredient
KG
%
Wheat flour
10.000
100.00
Group 1
10.000
100.00
0.500
5.00
Salt
0.340
3.40
0.300
3.00
Yeast
0.250
2.50
Water
3.000
30.00
Olive oil
0.500
5.00
Total Weight: 24.890
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. Add group 2 ingredients into a spiral mixing bowl.
2. Mix for 8-10 minutes on slow speed and 8-10 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Bulk for 90 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 380g, mould into long shape, roll in durum semolina and place into baking tins.
6. Prove for 35-45 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
7. Cut the top of the dough as desired.
8. Bake at 230°C, falling to 220°C for 30-40 minutes, with steam.
9. Pull out damper after 15 minutes.
Yield: 65 loaves
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