Brushi - Puratos

Ingredients

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.

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