O-TENTIC DURUM - Durum Batch Loaf
Puratos ingredients
All ingredients
| Flour | 1.000kg | 100% |
| O-tentic Durum | 0.040kg | 4% |
| Salt | 0.020kg | 2% |
| Water | 0.580kg | 58% |
| Yeast | 0.010kg | 1% |
Recipe
Mixing
2 minutes slow and 4 minutes fast.
Scale
980g.
Intermediate Proof
8 minutes.
Sheeting/ depositing
Mould dough and place in batch tin.
Final proof
33°C at 85%.
Bake time/ temp
35 minutes at 210°C.
Tip
To enhance the traditional flavour more, take the 1% yeast out and prove at ambient for 90- 120 minutes.