Nutty Pepper Bread


Working Method
  • Mixing Spiral: 5mins 1st speed, 5mins 2nd speed.
  • Dough temperature: 25-26℃
  • Bulk fermentation: 60mins
  • Scale: 120g
  • Intermediate proof: 20mins
  • Make up: Wrap cheddar cheese cube and walnut inside
  • Baguette shape and dip with semolina flour
  • Final fermentation: 60mins at 28℃,80% RH
  • Oven temperature: 230℃
  • Baking time: 20-25mins


Complexity level:  

O-tentic Durum is a convenient solution for creating breads with a distinct taste of yesteryear deliciousness.

It is a delicious bread with nutty and Mediterranean taste profile.