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Traditional Loaf with Golden Durum
Materials
Yellow Flour | 10.000 g |
Salt | 200 g |
Golden Durum PBP | 400 g |
Water | 7.500 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