Preparation for bread with Tumminia durum wheat whole flour
This delicious aromatic bread owes its fragrance to the ancient, stone grounded, Sicilian Tumminia wheat.
IRCA TUMMINIA 10 kg
Water 5,5-6 kg
Yeast 0,3 kg
Kneading time: 10-15 minutes (spiral kneading machine)
Dough temperature: 26-27°C
Resting: 15 minutes at 22-24°C
Weight scaling: from 70 g up to 500 g
Resting: 5-10 minutes at 22-24°C
Rising: 45-50 minutes at 28-30°C with relative humidity of 70-80%
Baking: 20-25 minutes at 220-230°C for 70 g loaves, 45-50 minutes at 220-230°C for 500 g loaves.
KNEADING: kneading time of 10-15 minutes refers to spiral kneading machines; those with plunging arms generally require longer times. In any case, continue kneading until a smooth,elastic consistency is obtained.
BAKING: It is advisable to open the valve towards the end of baking to allow the products to dry out well.
NOTICE: the suggested kneading, rising and baking times can be modified according to the operator's judgement to adapt them to the particular working exigencies.