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