Pour all the ingredients into the kneader and mix on low speed, except for the oil and 2-2.5 kg of water.
When they are well combined, turn to 2nd speed and add the water little by little and knead for 10 minutes.
One minute before taking out the dough, add the oil.
Let the dough rest for 75 minutes in an oiled basin.
After cutting into pieces of 300-350 g, leave them for 15 minutes on the sheets or in the crates.
Bake at a temperature 10 degrees higher than the bread baking temperature for about 45', giving steam when entering the oven.
Ingredients
Directions
Pour all the ingredients into the kneader and mix on low speed, except for the oil and 2-2.5 kg of water.
When they are well combined, turn to 2nd speed and add the water little by little and knead for 10 minutes.
One minute before taking out the dough, add the oil.
Let the dough rest for 75 minutes in an oiled basin.
After cutting into pieces of 300-350 g, leave them for 15 minutes on the sheets or in the crates.
Bake at a temperature 10 degrees higher than the bread baking temperature for about 45', giving steam when entering the oven.
