Durum wheat bread with 50% biga and only 4 g of fresh yeast. A bread made with re-milled semolina flour and more than 20 hours of leavening that will be crunchy on the outside and soft on the inside and will stay fresh for a long time. If you have some time to spare, I recommend trying this bread, it will be worth it.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the durum wheat bread:
- 2 cups g re-milled durum wheat semolina
- 1/2 cup g water
- 1/2 tsp g fresh yeast
- 2 cups g re-milled durum wheat semolina
- 3/4 cup g water
- 1/2 tsp g fresh yeast
- 2 tsp g salt
Steps
For the preparation of the durum wheat bread watch the video HERE.
Biga preparation: Put the flour, water, and yeast together and knead until you get a homogeneous dough. Transfer the dough into a container, cover it, and put it in the fridge to rise for about 18 hours.
The next day, take the dough and put it back into the mixer. Add the yeast, the flour, and start kneading, adding the water a little at a time.
Knead at low speed for about 20 minutes. Occasionally lower the dough from the hook. Once ready, form a ball and put it back into a container,
cover it and let it rise until doubled in volume. After a few hours, take it, divide it into two equal parts. Take the first part of the dough and flatten it slightly
then form the loaf and lightly flour it. Proceed the same way with the remaining half of the dough. Let them rise until doubled
then make small incisions on top and bake at 350°F for about an hour.
enjoy your meal!
