Recipes with fine hard wheat semolina

RECIPE FOR "BREAD IN CASSETTE"
Ingredients:
10 Kg. fine hard wheat semolina
2 Kg. natural yeast
300 Gr. salt
100 Gr. malt wheat
2 Lt. milk
30 Gr. sugar
200 Gr. olive-oil
3,80 Lt water

RECIPE "FRISE"
Ingredients:
10 Kg fine hard wheat semolina
2 Kg natural yeast
200 Gr salt
6 Lt water

RECIPE "BRUSCHETTE"
Ingredients:
10 Kg fine hard wheat semolina
2 Kg natural yeast
100 Gr malt
200 Gr salt
500 Gr oil
5 Lt water

RECIPE CHOCOLAT BISCUIT
Ingredients
10 Kg fine hard wheat semolina
3,5 Kg butter
3,6 Kg sugar
n.10 eggs
2 Lt milk
1 Kg chocolat scales
100 Gr baking powder

RECIPE LEMON BISCUIT
Ingredients:
10 Kg fine hard wheat semolina
3,5 Kg butter
3,6 Kg sugar
n.30 eggs
n. 2 grated lemons
2 Lt milk
200 Gr baking powder

RECIPE MILK SPONGE BISCUIT
Ingredients:
10 Kg fine hard wheat semolina
2,5 Lt olive-oil
n.30 eggs
4 Kg sugar
3 Lt milk
300 Gr baking powder

RECIPE "CIABATTA"
Ingredients:
10 Kg fine hard wheat semolina
3 Kg natural yeast
200 Gr salt
8 Lt. water

RECIPE FOR ALTAMURA BREAD
Ingredients:
Fine hard wheat semolina
Natural yeast 20%
Pressed yeast 1%
Water around 70%
Salt 2 %

Procedure:
Put the ingredients in the kneader (preferably with diving arms), adding around the 70% of water. Mix for around 30’, adding the residual part of water. Finished this phase of the processing, let the dough leave in acontainer for around 2 hours, making sure it is covered with a cotton blanket. Empty the dough on a working table and then the weighing and shaping. Leave them for around 15’ on wooden board, also in this case, cover with cotton blanket. Then you go about a second and definitive shaping. Put them in the oven at 240° and leave it there for around 1 hour.

RECIPE NATURAL YEAST
Ingredients:
1 Kg fine hard wheat semolina
100 Gr. pure Yoghourt
400 Gr lukewarm water

Procedure:
Kneading all the ingredients for 10 min. at slow speed and for 3 min. faster. Put the dough in a small cup and make a cross-shaped cut on the dough. Leave it for about 2 hours.
P.S. You can use for the preparation of the bread a common industrial yeast for bread making, if you don’t have the natural yeast.