1. Gather all the dry ingredients and place them into a spiral mixer; High protein flour, cold water, sugar, salt, shortening and Tradizy^® Durum.
2. Mix on low speed for 4 minutes, then switch to high speed for 6 minutes, until the dough becomes smooth and elastic.
3. Let the dough rest for 5 minutes at room temperature. Make sure it’s covered with a cloth to prevent drying.
4. Divide the dough into 430g portions using a dough cutter. Shape the dough portions into the desired form. Cover the tin with a cloth to prevent drying.
5. Place the shaped dough onto trays and let it ferment (proof) for 150–160 minutes at 30°C, until doubled in size.
6. Bake in a preheated oven at 200°C for 30 minutes, or until golden brown.
7. Allow the bread to cool down before packing to avoid condensation inside the slicing.