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Durum Rosemary Bread
Preparation info
- Makes
15 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Durum flour |
Method
- 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.
- Bulk ferment the dough until nearly do
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