Italian Durum Toast Bread

December 31, 2021 | Chef Oliver Lim


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


  1. Mix the dough on low speed for 3 min, increase to medium speed until dough doesn’t stick onto the bowl (usually 10 min)
  2. Bulk ferment at 40 ̊C proofer for 30 min
  3. Divide the dough into two equal portions, shape into a round ball, and cover for 5 mins bench rest
  4. Using a rolling pin, roll each dough into a long flat rectangular, then “swissroll” the dough before placing them in the baking tin.
  5. Final ferment in 40 degrees ̊C proofer for 30 min
  6. Bake at 200 degrees ̊C for 27 min, cool toast bread on rack

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Italian Durum Toast Bread
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