With Nucleo® Curcuma bread mix the artisan baker can prepare soft loaves of bread as well as tasty bread substitutes. This concentrated mix enhances the crunchiness of baked goods, adding a touch of color and a slightly spicy flavor, thanks to the turmeric in it. Like all the semi-finished Nucleo® mixes by Il Granaio delle Idee, Nucleo® Curcuma is a versatile mix for the production of special breads and many savoury baked goods.
- 1,000 g type "0" wheat flour (270 W)
- 1,000 g Nucleo ® Curcuma mix
- 60 g (3%) brewer's yeast
- 50 g (2.5%) salt
- 200 g olive oil
- 1,000 g of water
Mix the flour, the Nucleo® mix, the yeast and the water for 5 minutes at speed 1. Start speed 2 and knead for another 10 minutes. Complete the dough by adding the salt and the oil; then, knead it for 3 minutes at speed 1 and for another 3/5 minutes at speed 2. Leave the dough rest for 10 minutes on a previously oiled table. Form 750 g dough balls and leave to rise covered with a plastic sheet for at least 40/50 minutes. Spread the dough out with the dough loafer to 3 mm dimension and place it on the baking trays (60x40 cm). Pass the dough docker and cut as desired. Bake immediately with steam. Cook at 170°C for 15 minutes, then lower the temperature to 150°C and cook for another 10 minutes. Open the steam relief valve halfway through cooking.