Bread with Durum Wheat using LIEVITO MADRE DUO
Bread with Durum Wheat using LIEVITO MADRE DUO — an IREKS recipe, makes 18.600 kg dough. Uses Lievito Madre Due 10 kg.
- mixing time
- 4 + 8 min
- dough temperature
- 26-27 °C
- bulk fermentation time
- 30 min
- scaling weight
- approx. 0.650 kg
- final proof time
- approx. 60 min
- baking temperature
- 220 °C
- baking time
- approx. 45 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Durum wheat flour | 8.000 kg |
| Wheat flour | 2.000 kg |
| Lievito Madre Due 10 kgLievito Madre DUO | 0.400 kg |
| Salt | 0.200 kg |
| Water, approx. | 8.000 kg |
Method
Mix for 4 + 8 minutes in a spiral mixer.
Bulk fermentation: 30 minutes.
After the bulk fermentation time, scale dough pieces, mould long and allow to prove.
After the final proof, bake giving steam.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.