Tuttos Bread Assortment

Tutto Pugliese Baguette
Water 2250g
Olive Oil 60g
Salt 15g
O-tentic Tutto Pugliese 3000g
Tutto Pugliese Ciabatta
Water 2550g
Olive Oil 120g
Salt 15g
O-tentic Tutto Pugliese 3000g
Pan Bread O-Tentic Tutti Pugliese
Yeast 15g
Salt 15g
Sugar 120g
Water 2250g
Olive Oil 90g
O-tentic Tutto Pugliese 3000g
Intens Fresh 2-30 4.5g
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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