{"id":2219499075,"title":"Molino Grassi - Semola Rimacinata - Durum Wheat Remilled Semolina Flour 25kg","handle":"molino-grassi-semola-rimacinata-durum-wheat-remilled-semolina-flour","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e25kg\u003c\/p\u003e\n\u003cp\u003eBread with short rising time.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eObtained by mixing the best varieties of durum wheat the \"semolina\" is characterized by the presence of protein and gluten, substances that determine the bread making quality of flour and nutritional quality of its finished products differentiating them from those obtained with soft wheat flour for the special fragrance and shelf life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 6 months\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrigin: Italian\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCiabatta\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eIngredients\u003c\/b\u003e mother dough 16 – 18\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ehours\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2500g flour “00” \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eRinforzato Molino Grassi\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2500g Remilled durum wheat semolina Molino grassi\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2500g water\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e50g yeast\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p4\"\u003eMixing times:\u003cbr\u003e\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan class=\"s2\"\u003eSpiral mixer\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e: 4 minutes at 1° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan class=\"s2\"\u003eMixing plunger\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e: 4 minutesi at 1° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan class=\"s2\"\u003eFork mixer\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e: 5 minutes at 1° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s4\"\u003eMother dough rising temperature:\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e17\/18° C\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s4\"\u003e\u003cb\u003eDough ingredients:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eMother dough \u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e+\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e500g remilled durum wheat semolina Molino Grassi\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1350g water\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(70% sul totale della farina)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e10g yeast (2% on the added flour)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e110g salt (2% on the flour total)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e27,5g malt\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(0,5% on the flour total)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s4\"\u003eFinal dough temperature :\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e26\/° C\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s4\"\u003e\u003cb\u003eProcess\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003e:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s2\"\u003emix with spiral mixer:\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e5 minutes at 1° speed -\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e8 minutes at 2° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s2\"\u003emix with mixing plunger:\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e5 minutes at 1° speed -\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e10 minutes at\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e2° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eMix all the ingredients except the salt which will be added in the middle of the dough and the 20% of water which will be added slowly after the salt.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eLet rest the dough in a box oiled with oil for 40 minutes, then reverse it gently on the work table and cut it in the desired weight.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003ePlace them on well-floured tables with the part with the cut on the top side, cover them and let rest for 35\/40 minutes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eTurn them gently stretching lightly the pieces, bake with steam, at a temperature of 230\/240° C.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e","published_at":"2016-06-15T12:48:00+05:30","created_at":"2015-08-21T17:05:44+05:30","vendor":"Molino Grassi","type":"Flour","tags":["Flour"],"price":13300,"price_min":13300,"price_max":13300,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":6347175683,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"0","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Molino Grassi - Semola Rimacinata - Durum Wheat Remilled Semolina Flour 25kg","public_title":null,"options":["Default Title"],"price":13300,"weight":25000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/25k-pan-rimacinata-lowres.jpg?v=1466409269"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/25k-pan-rimacinata-lowres.jpg?v=1466409269","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e25kg\u003c\/p\u003e\n\u003cp\u003eBread with short rising time.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eObtained by mixing the best varieties of durum wheat the \"semolina\" is characterized by the presence of protein and gluten, substances that determine the bread making quality of flour and nutritional quality of its finished products differentiating them from those obtained with soft wheat flour for the special fragrance and shelf life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eShelf life: 6 months\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrigin: Italian\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSuggested recipe: \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCiabatta\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003eIngredients\u003c\/b\u003e mother dough 16 – 18\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ehours\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2500g flour “00” \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eRinforzato Molino Grassi\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2500g Remilled durum wheat semolina Molino grassi\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e2500g water\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e50g yeast\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p4\"\u003eMixing times:\u003cbr\u003e\u003cspan class=\"s4\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan class=\"s2\"\u003eSpiral mixer\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e: 4 minutes at 1° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan class=\"s2\"\u003eMixing plunger\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e: 4 minutesi at 1° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan class=\"s2\"\u003eFork mixer\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e: 5 minutes at 1° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s4\"\u003eMother dough rising temperature:\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e17\/18° C\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s4\"\u003e\u003cb\u003eDough ingredients:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eMother dough \u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e+\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e500g remilled durum wheat semolina Molino Grassi\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e1350g water\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(70% sul totale della farina)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e10g yeast (2% on the added flour)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e110g salt (2% on the flour total)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e27,5g malt\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(0,5% on the flour total)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s4\"\u003eFinal dough temperature :\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e26\/° C\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s4\"\u003e\u003cb\u003eProcess\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cb\u003e:\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s2\"\u003emix with spiral mixer:\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e5 minutes at 1° speed -\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e8 minutes at 2° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s2\"\u003emix with mixing plunger:\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e5 minutes at 1° speed -\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e10 minutes at\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e2° speed\u003c\/span\u003e\u003c\/p\u003e\n\u003col class=\"ol1\"\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eMix all the ingredients except the salt which will be added in the middle of the dough and the 20% of water which will be added slowly after the salt.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eLet rest the dough in a box oiled with oil for 40 minutes, then reverse it gently on the work table and cut it in the desired weight.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003ePlace them on well-floured tables with the part with the cut on the top side, cover them and let rest for 35\/40 minutes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s3\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eTurn them gently stretching lightly the pieces, bake with steam, at a temperature of 230\/240° C.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e"}

Molino Grassi - Semola Rimacinata - Durum Wheat Remilled Semolina Flour 25kg

Product Description
QAR 133
Maximum quantity available reached.

25kg

Bread with short rising time.

Obtained by mixing the best varieties of durum wheat the "semolina" is characterized by the presence of protein and gluten, substances that determine the bread making quality of flour and nutritional quality of its finished products differentiating them from those obtained with soft wheat flour for the special fragrance and shelf life.

Shelf life: 6 months
Origin: Italian

Suggested recipe: 

Ciabatta

Ingredients mother dough 16 – 18  hours

  • 2500g flour “00”   Rinforzato Molino Grassi
  • 2500g Remilled durum wheat semolina Molino grassi
  • 2500g water
  • 50g yeast

Mixing times:

Spiral mixer : 4 minutes at 1° speed

Mixing plunger : 4 minutesi at 1° speed

Fork mixer : 5 minutes at 1° speed

Mother dough rising temperature: 17/18° C

Dough ingredients:

  • Mother dough +
  • 500g remilled durum wheat semolina Molino Grassi
  • 1350g water  (70% sul totale della farina)
  • 10g yeast (2% on the added flour)
  • 110g salt (2% on the flour total)
  • 27,5g malt  (0,5% on the flour total)

Final dough temperature : 26/° C

Process:

mix with spiral mixer: 5 minutes at 1° speed -  8 minutes at 2° speed

mix with mixing plunger: 5 minutes at 1° speed -  10 minutes at  2° speed

  1. Mix all the ingredients except the salt which will be added in the middle of the dough and the 20% of water which will be added slowly after the salt.
  2. Let rest the dough in a box oiled with oil for 40 minutes, then reverse it gently on the work table and cut it in the desired weight.
  3. Place them on well-floured tables with the part with the cut on the top side, cover them and let rest for 35/40 minutes.
  4. Turn them gently stretching lightly the pieces, bake with steam, at a temperature of 230/240° C.

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