The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pasta dura bread

Ricardo's picture

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?

jmcbride's picture

I've tried this recipe,

Posted By: ViB
For the biga -
1 1/2 cups cold water
1 tbsp. yeast
2 tsp. sugar
pinch salt
3 cups unbleached flour
For the dough -
1 1/2 cups cold water
2 tsp. sugar
1 tsp salt
1/4 cup olive oil
3 cups durum flour (semolina flour or continental flour)


1. To make the biga, mix together the water, yeast, sugar and salt. Beat in the flour, cover, and leave overnight.
2. To make the dough, mix together the water, sugar, salt and olive oil. Gradually beat in the flour. Tear the biga into small pieces and add to the dough.
3. Knead the dough on a lightly floured surface until smooth and elastic. Shape as desired and place on floured baking sheets. Cover and allow to rise 30-40 minutes.
4. Bake in an oven preheated 180oC oven, until golden.

timtune's picture


Mebbe u would find the recipe here? :)

or here - there's a recipe for altamura bread

weavershouse's picture

I would be interested in a recipe for this bread.                                                  weavershouse