Tuttos Bread Assortment - Puratos

O-tentic Tutto Pugliese Baguette Method

Mixing Spiral - 10' 1st speed - 3-5 2nd speed
Dough Temperature - 80°F
Bulk fermentation - 30' ambient temperature
Scale - 350g
Intermediate proof - 15' ambient temperature
Make Up - Baguette
Final Fermentation - 60-75 minutes 100°F, 80% humidity
Decoration before baking - Dust with durum flour and score
Oven temperature °C - 450°F reduce to 425°F
Baking Time - 20-25 minutes with steam

O-tentic Tutto Pugliese Ciabatta Method

Mixing Spiral - 10' 1st speed 85% toal water - 5-7' 2nd speed adding remainder of water slowly
Dough Temperature - 75-80°F
Bulk fermentation - 60-90 minutes ambient temperature
Scale - As desired
Intermediate proof - None
Make Up - As desired without degassing dough using generous amount of flour on bench
Final Fermentation - 30-45 minutes 95°F, 80% humidity
Decoration before baking - Dust with flour optional
Oven temperature °C - 475°F reduce to 425°F
Baking Time - 18-22 minutes with steam

Pan Bread O-tentic Tutto Pugliese

Mixing Spiral - 10' 1st speed - 3-5' 2nd speed (over mix a little)
Dough Temperature - 80°F
Bulk fermentation - 15' ambient temperature
Scale - 525g
Intermediate proof - 15' ambient temperature
Make Up - Pan loaf for large pan
Final Fermentation - 60-75minutes 100°F, 85% humidity
Decoration before baking - Dust 50/50 Durum Flour to Flour
Oven temperature °F - 425˚F reduse to 400°F
Baking Time - 30' to 35 steam

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