Does anybody be aware of approach to get this to bread?
It's essentially a higher protein flour with chewiness and difficult outer crust
I did previously eat it constantly within my country however I wish to replicate it inmy oven.
Could it be exactly the same method according to baguettes
if that's the case can there be any standard rules as how lengthy to ferment a baguette?
two steps and resting occasions for proofing?
Thanks
November 26 2005 - 9:30am
I have attempted this recipe,
PANE DI PASTA DURA (DURUM WHEAT BREAD)
Published By: ViB
Ingredients
For that biga -
1 1/2 cups cold water
1 tablespoons of. yeast
2 teaspoon. sugar
pinch salt
3 cups unbleached flour
For that dough -
1 1/2 cups cold water
2 teaspoon. sugar
1 teaspoon salt
1/4 cup essential olive oil
3 cups durum flour (semolina flour or continental flour)
1. To help make the biga, mix together water, yeast, salt and sugar. Beat within the flour, cover, and then leave overnight.
2. To help make the dough, mix together water, sugar, salt and essential olive oil. Progressively beat within the flour. Tear the biga into small pieces and increase the dough.
3. Knead the dough on the gently floured surface until smooth and elastic. Shape as preferred and put on floured baking sheets. Cover and permit to increase 30-40 minutes.
4. Bake within an oven preheated 180oC oven, until golden.
Marly 17 2014 - 9:26am
Where did you get the drift the term 'pasta dura' means bread produced from from durum wheat flour (semola or semolina)? Not inside a book I really hope. I observed that other posts make reference to durum wheat as 'pasta dura'. The 'dura' (hard) refers back to the dough, not the wheat. Hard (durum) wheat could be considered grano duro. Pasta dura is a kind of dough of really low hydration (
35%-45%). It is made of, typically, type bread flour and never semolina whatsoever. The 'dura' refers back to the extreme stiffness from the dough. It's very hard to knead and shape this dough. See more here:
November 27 2005 - 7:20pm
Mebbe u would discover the recipe here. )
or here world wide web.gennarino.org/pane.htm - there is a recipe for altamura bread
Marly 17 2014 - 9:28am
Thank you for individuals sites. Both of them have lots of helpful information.
Jan 6 2006 - 3:17am
is really a particular type of bread, tipical of Emilia- Romagna (bologna. are you aware?). A great recipe of the bread is online of my pal glutine:
world wide web.glutine.com/
There's additionally a video, to help you to create this bread.
When the bread is that this and also you require an help, you are able to ask to Glutine around the forum of this site: he'll gladly assist you to.
Hi, gennarino (teresa)
/sorry in my bad british :-(
Jan 21 2008 - 9:42am
There's A PASTA DURA BREAD That's Produced In THE PROVICE OF RAGUSA SICILY
And It Is TRADITIONAL GASTRONOMIC INTENT Would Be To DIP IN RICOTTA WEY.
The Shape Could Be ROUND Or Perhaps A GALLETTA. If This Sounds Like The Kind Of BREAD You're Searching FOR PLEASE Tell Me And That I Might Be Able To Assist You With A RECIPE.
THE RECIPE Needs To Be Adopted PRECISLY And It Is GASTRONOMIC ORIGIN Should Be UNDERSTOOD, For It To Become CORRECT.
Jan 21 2008 - 10:14am
I'd want to consider a recipe with this bread. weavershouse
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