Assemble the assistant with steel bowl, dough roller and dough knife.
Dissolve the yeast in cold milk.
Add oil, salt, sugar, durum and wheat flour. Work the dough for ten minutes at medium speed.
Put on the lid and place in the fridge overnight.
Cover two baking pans with baking sheet paper.
Pick up the dough on the floured table, divide it into two pieces and shape them into lengths. Cut the lengths into eight parts each and place on the baking pans.
Let rise for 30 minutes. Set oven to 225 °C (437°F).
Bake the breads in the middle of the oven for 10-12 minutes or until they have some color. Let cool a bit before serving.
Follow these steps – Day 1
Follow these steps – Day 2
- 25 g yeast
- 600 ml milk
- g rapseed oil
- 3 tsp salt
- 1 tsp sugar
- 180 g durum flour
- 600 g flour