If one has better time, it is, of course, preferable to give the bread a slow rise, which brings out more flavour nuances in the bread. There isn't that much difference in consistency to the quick durum bread, but it does have better flavour.

The ingredients are:

  • 700 g wheat flour
  • 300 g durum flour
  • 10 g fresh yeast
  • 20 g sea salt
  • 700 g water

The ingredients are mixed together for 3 minutes at first speed to incorporate the ingredients, and then continuing on first speed for another 7–8 minutes to develop the gluten.

Slow durum bread dough

The dough ferments for 3 and a half hours with folds every 50 minutes and then the dough is shaped into pretty loaves.

Slow durum bread shaped

After 1½–2 hours of proofing, the loaves are slashed and baked. Looking closely after the slashing we can see the bubbly activity inside the bread.

Slow durum bread bubbles

After baking they have a lovely golden durum crust.

Slow durum bread baked

And after cooling, the bread is ready for serving, perhaps with a nice variety of seafood.

Slow durum bread served

Bon appetit!