Sicilian

Bakery mix with the addition of dried tomatoes and pepper for the production of bread using the direct method (without sourdough).

Sicilian is an original bread mix for baking wheat bread with the addition of dried tomatoes, pepper and herbs typical of the Mediterranean region. Thanks to the original Sicilian recipe, we make bread with visible pores and a crispy crust with a very characteristic taste and aroma. In addition, the appetizing appearance of bread from this mix is influenced by visible pieces of dried tomatoes.

"Ciabata" type bread

Ingredients

Ingredients [g]

Wheat flour type 550

7 000

MIX

3 000

Yeast

200

Water

6 600

Kneading

25 - 26°C

Initial fermentation

60 minutes

Method:

Knead all ingredients of the dough to a fairly loose consistency (add water gradually). Leave the dough and allow the initial fermentation for about 60 minutes under cover. After this time, shape the dough into the desired chunks and ferment at 33-35°C and 85% air humidity for further 20 minutes.

Baking: 200-220°C with steaming

Baking time: approximately 25 minutes.

Sicilian rolls

Ingredients

Ingredients [g]

Wheat flour type 550

7 000

MIX

3 000

Yeast

400

Water

5 500

Kneading

3’ + 4’

Dough temperature

26 - 27°C

Initial fermentation

15 minutes

Method:

Knead all dough ingredients to normal consistency. Leave the dough to pre-ferment for 15 minutes and then divide and round using the divider. Place the formed rolls on the trays and put in the fermentation chamber. Allow fermentation at 33 – 35°C and 85% air humidity for approx. 35 - 45 minutes.

Baking: 180°C with steaming. Open the flue after 13-15 minutes.

Baking time: approximately 18 - 20 minutes.

Sicilian bread

Ingredients

Ingredients [g]

Wheat flour type 750

5 000

Rye flour type 720

2 000

MIX

3 000

Yeast

300

Water

6000-6200 g

Kneading

3’ + 4’

Dough temperature

28 - 29°C

Initial fermentation

15 minutes

Method:

Knead all the dough ingredients and leave it to allow the initial fermentation. Then, weigh out the desired amount, shape a dough chunk and place it in a pan, basket or a line. Ferment at 33-35°C and humidity of about 85% for 35 - 45 minutes.

Baking: 200°C with steaming -> 20 minutes -> 180°C

Baking time: approximately 35 - 45 minutes.