Pasta dura bread
Does anyone know the method to make this bread?
It is basically a high protein flour with chewiness and hard outer crust
I used to eat it all the time in my country but now I want to replicate it inmy oven.
Is it the same method as per baguettes
if so is there any standard rules as how long to ferment a baguette?
two steps and resting times for proofing?