Culinary Institute of America

Durum Rosemary Bread

Preparation info
  • Makes

    15 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Durum flour

Method

  1. Combine the flours and yeast. Add the water, salt, and rosemary to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 3 minutes and on medium speed for 3 minutes. The dough should be slightly stiff with sufficient gluten development. Mix to the improved stage of gluten development.
  2. Bulk ferment the dough until nearly do