The following recipe is excerpted from “Il Pane” (Two titles of the same name are allowed in Italy.) by Maurizio Mascarin and Walter Pizzolato. They indicate commercial quantities and metric measures. Quantities can be modified using the The Bakers Percentage spread sheet posted on The Artisan.
|Bakers Percentage of:||Metric||%|
|Unbleached all purpose flour||5.0 Kg.||50|
|Fine ground durum wheat flour||5.0 Kg.||50|
Subtotal of Flour
|Compressed yeast||250 g.||2.5|
|Unbleached all purpose flour||5 kg.|
|Durum wheat flour – finely ground||5 kg.|
|Salt||200 g. (dissolved in 1 Liter of water)|
|Vinegar||150 g. (diluted with 1 liter of water)|
|Yeast – compressed||250 g. dissolved in 1.5 liter of water)|
Place the unbleached all-purpose flour and fine ground durum wheat flour in the bowl of the mixer and mix them together until they are blended. Add 4 l water and continue mixing. When the dough is well mixed, add 1 l of salted water, 1l of diluted vinegar, and the yeast which has been dissolved in 1.5 l water. The kneading time will fluctuate from approximately 6 minutes with a spiral mixer, to 25 minutes with a fork mixer.
Wrap the dough in a cloth and place in a covered tub (preferably wood) for 25-30 minutes. Turn the tub over onto the workbench and cut the dough into 1.1 kg pieces. Shape the pieces into rounds and set them on proofing boards dusted with whole wheat flour or fine ground durum wheat flour. Let the loaves rest for 30-35 minutes. Cut a quadrant in the center of each loaf.
Set the loaves in a 425 F oven without providing steam. After 15 minutes, turn the exhaust valve on and bake for an additional 25-30 minutes.
NOTE: Home bakers need not concern themselves with exhaust valve directives.