The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pasta dura bread

Ricardo's picture
Ricardo

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?
Thanks

jmcbride's picture
jmcbride

I've tried this recipe,

PANE DI PASTA DURA (DURUM WHEAT BREAD)
Posted By: ViB
Ingredients
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)

Directions

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.

LarAl's picture
LarAl

Where did you get the idea that the term 'pasta dura' means bread made from from durum wheat flour (semola or semolina)? Not in a book I hope. I noticed that several other posts refer to durum wheat as 'pasta dura'. The 'dura' (hard) refers to the dough, not the wheat. Hard (durum) wheat would be classified as grano duro. Pasta dura is a type of dough of very low hydration (~35%-45%). It is made from, typically, type 0 bread flour and not semolina at all. The 'dura' refers to the extreme stiffness of the dough. It is very difficult to knead and shape this dough. See more here:

http://www.thefreshloaf.com/node/35843/italian-starhornbolognese-bread-really-variant-la-coppia-ferrarese

timtune's picture
timtune

Ricardo,

Mebbe u would find the recipe here? :)

http://www.theartisan.net/bredfrm.htm

or here http://www.gennarino.org/pane.htm - there's a recipe for altamura bread

LarAl's picture
LarAl

Thanks for those sites. They both have a lot of useful information.

gennarino's picture
gennarino

is a particular kind of bread, tipical of Emilia- Romagna (bologna... do you know?). A good recipe of this bread is on the website of my friend glutine:
http://www.glutine.com/
There is also a video, that can help you to make this bread.
If the bread is this and you need an help, you can ask to Glutine on the forum of my website: he'll be happy to help you.
Hi, gennarino (teresa)

/sorry for my bad english :-(

ZINO40's picture
ZINO40

THERE IS A PASTA DURA BREAD THAT IS MADE IN THE PROVICE OF RAGUSA SICILY

AND IT'S TRADITIONAL GASTRONOMIC INTENT IS TO DIP IN RICOTTA WEY.

THE FORM CAN BE ROUND OR A GALLETTA.  IF THIS IS THE TYPE OF BREAD YOU ARE LOOKING FOR PLEASE LET ME KNOW AND I MAY BE ABLE TO HELP YOU WITH A RECIPE.

THE RECIPE HAS TO BE FOLLOWED PRECISLY AND  IT'S GASTRONOMIC ORIGIN  MUST BE UNDERSTOOD, IN ORDER FOR IT TO BE CORRECT.

weavershouse's picture
weavershouse

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