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Traditional Loaf with Golden Durum

Materials


Yellow Flour10.000 g
Salt200 g
Golden Durum PBP 400 g
Water7.500 g

Knead all the ingredients together in the mixer, for 8 – 10 minutes at the 1st speed and for 2 – 4 minutes at the 2nd speed.

Dough Temperature: 26 – 28°C

Dough Resting Time: 30 minutes

Cut the dough into pieces of 900 g, then shape into rounded loaves and place in frames.

Proofing:

Dough Temperature: 35°C

Relative Humidity: 75%

Time: 30 – 35 minutes

 

Baking with little steam:

Temperature: Begin at 220°C and after 5 minutes decrease the temperature at 210°C.

Open the tampers after the first 20 minutes and leave them open until the end of baking time.

Time: 45 – 50 minutes