Bread

Ingredients for 3 pieces about 500 grams:

1 kg of durum wheat semolina – RIMR
10 g of yeast
20 g of salt
700 ml of water

Procedure:

1. Melt the yeast in water;
2. Place all ingredients but the salt in the kneading machine and knead for 4 minutes at speed 1.
3. Add the salt and mix for about 8 minutes at speed 2.
4. Once the pastry is ready, overthrow it on a workbench and work until it gets a bread shape. If a thermometer is available, make sure the pastry is the temperature of 24°C ±2°C.
5. Put the dough into a container, cover it with a damp rag and let it rise until the pastry has redoubled its starting volume.
6. Once the dough has risen, sprinkle the workbench with semolina, overthrow the dough on the workbench and divide it into 3 parts.
7. Make some creases on the dough so as to get the shape of a loaf and arrange it inside the boxes, previously covered by baking paper.
8. Cover the boxes with a damp rag and leave standing at room temperature for about 1hour.
9. Heat a 220°C ventilated oven adding inside it a small pot of water, that will keep the environment moist in order to rise the dough volume.
10. Once the second leavening is complete, use a knife to make some cuts on the exposed surface: this procedure is useful to get a thicker crust without unwanted splits.
11. Place the boxes containing the dough on a baking pan and bake for about 45 minutes; half-baked open the owen and remove the water pot; the last phase will shape the crust and dry the guts.
12. Once cooked, remove the product from the mold and turn it upside down to make sure that the underlying part can dry properly.

Ingredients for 20 ciabattas about 80 grams:

1 kg of durum wheat semolina – RIMR
10 g of yeast
20 g of salt
800 ml of water

Procedure:

1. Melt the yeast in water;
2. Place all ingredients but the salt in the kneading machine and knead for 4 minutes at speed 1.
3. Add the salt and mix for about 8 minutes at speed 2.
4. Once the dough is ready, overthrow it on a workbench and work until it gets a bread shape. If a thermometer is available, make sure the dough is the temperature of 24°C ±2°C.
5. Put the dough into a container, cover it with a damp rag and let it rise until the dough has redoubled its starting volume.
6. Once the dough has risen, sprinkle the workbench with semolina, overthrow the dough on the workbench and make some creases to obtain the shape of a loaf.
7. Cover the loaf with a damp rag and leave standing at room temperature for about 1hour.
8. Heat a 220°C ventilated oven adding inside it a small pot of water, that will keep the environment moist in order to rise the dough volume.
9. Portion the dough into about 90 g with a spatula by pressing a slap shot and turning it upside down so that it can be floured.
10. Place the ciabattas on a baking pan and bake for about 15-20 minutes; half-baked open the owen and remove the water pot; the last phase will shape the crust and dry the guts.
11. Once cooked, remove the product from the oven and turn it upside down to make sure that the underlying part can dry properly.

Ingredienti:
1 kg. of Durum wheat re-milled Semolina – RIMR
15 gr. of yeast
25 gr. of salt
800 ml. of water

Procedure:

Incorporate the first 600 ml of water into the dough with yeast, mix well and then add the semolina, salt and

oil, and slowly the remaining 200 ml of water.

Knead 3 minutes at speed 1 and 6 minutes at speed 2.

Final dough temperature: 23 ° C.

Leave rest the dough for 70 minutes.

Break up the dough and round it (Example: 28cm diameter circular baking dish. ball weight 500 g).

Place in oiled baking dish with olive oil, let it rest for 25 minutes then roll it out, stuff it with pleasure by

adding 30 g of oil.

Rise in baking dish for 20 minutes and bake at 225 °C for 25-30 minutes.

Ingredients:
100 g durum wheat re-milled semolina
10 g natural yogurt
40 ml lukewarm water

Slowly mix all the ingredients together for 10 minutes and then vigorously for another 3 minutes. Place the dough into a small round bowl (preferably a terracotta one) and cut two small gashes in the center of the top in the shape of a cross. Cover the bowl and leave the dough to rest for about two hours.