LOAF WITH ATENA
Ingredients
| 1000 | g | Remilled durum wheat semolina |
| 80 | g | Atena - Lievito Madre from fermented durum wheat bran |
| 20 | g | salt |
| 750 | g | water |
Preparation
KNEADING TIME: Knead for 4 minutes on low speed, then for 6 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest for about 60 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
SHAPING: Divide the dough into 600 g pieces, shape, and place them on trays.
LEAVENING: Let the dough rise for about 60 minutes, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
BAKING: Bake at 220-220°C (428°F) for about 25 minutes with steam and continue for the last 10 minutes with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
