Procedure:
1
Dough temp: 24-26o C
2
Mixing time: 10 minutes slow - 10 minutes fast
3
Resting time: 60-90 minutes
4
Dough weight: 350 g
5
Preparation: Lay on the bench and cut the desired shape
6
Fermentation: 70 minutes (preparation included)
7
Baking temp.: 225o C with steam
8
Baking time: 30 minutes approx.
Notice:
9
* Add the olive oil at the end of the mixing process
