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1 Crusty Italian Durum Bread

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Crusty Italian Durum Bread

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Ingredients

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Dough

  • 150 g tepid water
  • 0.5 tbsp oil
  • 200 g bread flour
  • 75 g Durum Semolina
  • 0.5 tsp Natural Improver
  • 1.5 tsp salt
  • 0.5 tsp sugar
  • 1 tsp Instant dry yeast
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Bread Dough

  1. 1. Put all the ingredients into Closed lid

     

    2. Lock and Knead 3 minutes.

     

    3. Pour dough into mat and knead till smooth ball, and wrap the dough in the mat and place in warm spot to rise to twice the size.  About 1 hour.

     

    4. Knock the air off the risen dough.  Shape the dough into your desired shape.

     

    5. Sprinkle some semolina on a pizza tray and place the dough on the tray.  Leave in warm spot again for 2nd rise.

     

    6. Preheat oven to 220 degrees.  At the bottom shelf of the oven place a small oven proof dish.

     

    7.  When it has risen to twice the size, liberally spray the surface of the dough with water.  Sprinkle some salt and a little bit more semolina.  Make slashes on the surface of the dough.

     

    8. Boil some water and very carefully fill the heated dish with water.  Place this dish on the bottom shelf of the oven.  Bake the dough for 35 minutes.

     

    9.  After 35 minutes, leave the bread in the oven for another 10 minutes with the heat off.

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Tip

1. This quantity makes a small 15cm round loaf.

2.  Water in the small dish creates steam which is needed to give the bread a good crunchy crust.

3.  Spraying water on the surface assists in the crust as well.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Great recipe! Didn’t have natural improver but...

    Submitted by andria on 19. November 2019 - 20:22.

    Great recipe! Didn’t have natural improver but turned out beautiful and very crusty
    thank you for posting💕

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  • This is a great recipe, just allow yourself time...

    Submitted by Chrischell on 3. June 2018 - 17:11.

    This is a great recipe, just allow yourself time due to proving.
    we have it with soup, pasta anything really. Thxs for sharing

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  • Just got it out of oven and omg will definately be...

    Submitted by elly058 on 10. April 2018 - 19:14.

    Just got it out of oven and omg will definately be making it again

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  • Great bread recipe, very

    Submitted by christym on 6. April 2016 - 18:13.

    Great bread recipe, very crunchy outer but beautiful and soft on the inside. Thank you tmrc_emoticons.)

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  • Hi Joananna, I have just made

    Submitted by Mingasmokey on 29. March 2015 - 20:14.

    Hi Joananna, I have just made this bread to go with our pasta dinner, lovely and crunchy and love by all at the table.....except me as I am GF

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  • I made this today and I am

    Submitted by Sugar puff on 11. November 2014 - 20:09.

    I made this today and I am still learning with the thermomix it was quite easy to do but that it browned way to much was i supposed to place it on top of the actual dish with water.?

     maybe my oven needed to be lower 180.

    it tasted good though but maybe it needed to rise more either before cooking or while cooking maybe not adding the improver affected this as i never had any?

    but thank you and i will try this again .

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  • Hi Mamagee, thanks for trying

    Submitted by joanna 3364 on 13. September 2014 - 09:23.

    Hi Mamagee, thanks for trying my recipe.  You can buy Wallaby Bread Improver (made by Laucke Flour) from most local supermarkets.  I am just about to try this recipe again with some changes.  I will take your comments into consideration about the salt.  On paper, I can see that it is a little salty (500g - 1.5tsp salt is usually my guide).  Changes on there would include an increase quantity, to make a bigger loaf.  If you still like little loaves, just half the quantities but keep to same to to proof and same cooking time.  And also an omission of the natural bread improver (it can be added as an option.. I don't think it really makes a difference).  And you can use plain flour on the base if you wish.. 

    Please revisit this recipe again in the next few days.

    Thanks so much for your feedback.

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  • Well I made it and it's a

    Submitted by mamagee on 12. September 2014 - 09:15.

    Well I made it and it's a very nice flavour though crust is too salty for me. I will omit the salt on top next time otherwise great.

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  • This looks great and I would

    Submitted by mamagee on 11. September 2014 - 09:11.

    This looks great and I would like to try it.  Sorry if this is a basic question but it's all new to me.  What exactly is a "Natural Improver";  and how important is it to use semolina on the base - would flour do?  

     

    This is my first comment in the community so looking forward to your replies.  Thanks. tmrc_emoticons.)

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