facebook-tracking-pixelIRCA | ITALIAN "TARTARUGA" BREAD (NUCLEO 20%)



Difficulty level


PAN TARTARUGA 20% g 2000
wheat flour - for bread making g 8000
water g 5500
extra virgin olive oil g 400
fresh yeast g 400


Knead PAN TARTARUGA NUCLEO 20%, wheat flour, olive oil and yeast with 2/3 of the dose of water for a few minutes in a kneading machine (better if you use a plunging arm kneading machine or a spiral one).

Then, pour the remaining water in 2-3 times (make sure that all the poured water has been absorbed before adding more).

Keep on kneading until the dough is smooth and elastic (consider that the kneading time is about 10 minutes in a spiral kneading machine, while the use of a plunging arm kneading machine requires a longer kneading time).

Make sure that the temperature of the dough at the end of the kneading is 26-27°C.

Cover the dough with a cloth and let it rest for 20 minutes at 22-24°C (FIRST RESTING TIME).

Divide the dough into 80-100g portions.

Roll the portions of dough up tigh into round loaves using a mould machine, then transfer them in the proofer room at 28-30°C, with relative humidity of the 70-80%, for 20 minutes (SECOND RESTING TIME).

Final composition

When the second resting time is over, gently press the loaves onto a proper squared mould to imprint a chequered pattern on one side. As an alternative, you can also flour the loaves abundantly before imprinting.

Return to the proofer room and let rise at 28-30°C, with relative humidity of the 70-80%, for 45 minutes.

Before baking, flip the loaves over, so that the imprinted surface turns upwards.

Bake in a deck oven for 20-25 minutes at 220-230°C with the valve closed.

It is advisable to open the valve towards the end of the baking so as to allow bread to dry out well.