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Italian Durum Toast Bread
December 31, 2021 | Chef Oliver Lim
INGREDIENTS
| A | Biga | ||
| 100% | 250g | German Flour Type 650 | |
| 0.4% | 1g | Angel Instant Dry Yeast | |
| 70% | 175g | Water | |
| B | The Dough | ||
| All | Biga | ||
| 12% | 30g | Butter | |
| 12% | 30g | Sugar | |
| 40% | 100g | German Wheat Flour Type 650 | |
| 60% | 150g | Remilled Durum Semolina Flour | |
| 6% | 15g | Authentic Italian Durum Sourdough Powder | |
| 8% | 20g | Milk powder | |
| 4% | 10g | Domino Verde Natural Bread Improverr | |
| 2% | 10g | Angel Instant Dry Yeast | |
| 4% | 10g | Salt |
METHOD
- Mix the dough on low speed for 3 min, increase to medium speed until dough doesn’t stick onto the bowl (usually 10 min)
- Bulk ferment at 40 ̊C proofer for 30 min
- Divide the dough into two equal portions, shape into a round ball, and cover for 5 mins bench rest
- Using a rolling pin, roll each dough into a long flat rectangular, then “swissroll” the dough before placing them in the baking tin.
- Final ferment in 40 degrees ̊C proofer for 30 min
- Bake at 200 degrees ̊C for 27 min, cool toast bread on rack