Ingredients
| Grams | ||
|---|---|---|
| Boiled Dough | ||
| Boiled Water +/- | 200 | |
| Bread Flour | 100 | |
| Boiled Dough total | 300 | |
| Main Dough | ||
| Bread Flour | 800 | |
| O-tentic Durum | 40 | |
| Salt | 18 | |
| Condensed Milk | 60 | |
| Milk Powder | 30 | |
| Water | 480 | |
| Butter | 60 | |
| Sapore Medea | 20 | |
| Main Dough total | 1508 | |
| Grams | ||
|---|---|---|
| Boiled Dough | ||
| Boiled Water +/- | 200 | |
| Bread Flour | 100 | |
| Boiled Dough total | 300 | |
| Main Dough | ||
| Bread Flour | 800 | |
| O-tentic Durum | 40 | |
| Salt | 18 | |
| Condensed Milk | 60 | |
| Milk Powder | 30 | |
| Water | 480 | |
| Butter | 60 | |
| Sapore Medea | 20 | |
| Main Dough total | 1508 | |
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.
Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products
