Working Method
  • Mixing Spiral: 5 mins 1st speed, 5mins 2nd speed.
  • Mix 650gm dough with 20gm of charcoal powder.
  • Dough temperature: 25-26℃
  • Bulk fermentation: 10 mins
  • Put the dough on top of each other and roll out at 2mm with 40cm width. Roll like a swirl
  • Cut the dough into 2cm thick, arrange 4pcs in a mould.
  • Make up : Egg wash, sprinkle some sesame sees on top.
  • Final fermentation: 60 mins at 28℃,80% RH
  • Oven temperature: 190℃
  • Baking time: 15mins

About this recipe

Complexity level:  

O-tentic Durum is a convenient solution for creating breads with a distinct taste of yesteryear deliciousness, characterized by a Mediterranean taste profile.