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PAN DI PUGLIA
CODE
PP074
BAGS
15 Kg
DOSAGE
100%
SHELF LIFE
12 months max 20°C

PAN DI PUGLIA

Complete powder mix for the preparation of durum wheat bread, typical of the Apulian tradition.

• 100% durum wheat bran of the highest quality
• Versatile: for all types of dough and size
• Low in salt

HOW TO USE

  • PAN DI PUGLIA 10,000 Kg
  • Water 6,500 Kg
  • Yeast 0,500 Kg

METHOD

Knead the mix, yeast and 6 litres of water for 3 minutes at speed 1 and 6 minutes at speed 2.
Add the remaining water and knead for another 4 minutes.
Let the dough rest for 30 minutes;
Cut and shape
Let rise for 60 minutes in a proofing chamber.
Cut and bake:
Pieces 100 g = 30 minutes at 220°C (ciabatta rolls, cirioline rolls, etc.)
Pieces 600/1000 g = 60/70 minutes at 220°C (round loaves, long loaves, etc.)

 VARIATIONS

Durum wheat Ciabatta, pane carasau, pane arabo, pane morbidone, focacce pugliesi.