5th June 2016

2.800 g SEMOLA,
Integrale NA
2.200 g Tipo “00”
Grano Tenero NA
500 g Panifico 10/90 NA
120 g salt
75 g yeast
3.600 g water


Put all the ingredients into the mixer, hold back app. 400 g water and 120 g salt. Add the remaining 300 g water, when the dough has been mixed 6 + 6 min. When the water has been absorbed by the dough, add the salt and mix the rest of the mixing time.

Dough temp.: 24-25°C.
Mixing time*: 6 min. slow + 6 min. fast + 6 min. fast.
Resting time: 60-120 min.
Dough weight: Bread: 650 g. Rolls: 150 g. Baguette: 350 g.
Shape: Fold the dough and gently roll into cigar shape.
Sprinkled with rye flour.
Proof time*: Approx. 40-60 min.
Bread: Cut 3 times diagonal. Here after cut 2 times crosswise.
Rolls: Cut 1 time lengthwise. Baguette: Cut 5 times diagonal.
Baking temp.*: Bread: 240°C, falling to 210°C.
Rolls and Baguette: 250°C, falling to 230°C.
Steam as Italian bread types.
Ideal for baking in deck oven.