Pane di grano duro 
Durum Wheat Bread
The ancient way of making bread, but allowing us to reduce preparation time, use active dry yeast, and bake everything in an electric oven.
Durum Wheat Bread
The ancient way of making bread, but allowing us to reduce preparation time, use active dry yeast, and bake everything in an electric oven.
Cooking Instructions
- 1
Dissolve the yeast in a couple of tablespoons of warm water, then mix it with some flour. Let this dough rest for at least half an hour, allowing it to rise sufficiently.
- 2
Place your flour and diastatic malt on the work surface, creating a well in the center. Add the yeast and gradually incorporate the water, then proceed to knead the dough.
- 3
Once the yeast is well combined, add the salt (this way, the two ingredients won't come into contact) and continue kneading for another half hour.
- 4
Let the dough rise for about three hours, then knead it quickly to stop the rising process, and let it rest for about ten minutes.
- 5
Shape your loaf into a rectangular form, then roll it onto itself (half a turn), and place it in a baking pan lined with parchment paper and a bit of flour.
- 6
Make three or four diagonal cuts on the dough, generously sprinkle with flour, and let it rest for almost an hour (depending on the temperature in your home) on the baking pan.
- 7
Bake the dough for about 30-40 minutes at 430°F. After baking, let the loaf cool by wrapping it with a couple of cotton towels.
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