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Dough temp: 24-26o C
Mixing time: 10 minutes slow - 10 minutes fast
Resting time: 60-90 minutes
Dough weight: 350 g
Preparation: Lay on the bench and cut the desired shape
Fermentation: 70 minutes (preparation included)
Baking temp.: 225o C with steam
Baking time: 30 minutes approx.
* Add the olive oil at the end of the mixing process
Ingredients
Directions
Dough temp: 24-26o C
Mixing time: 10 minutes slow - 10 minutes fast
Resting time: 60-90 minutes
Dough weight: 350 g
Preparation: Lay on the bench and cut the desired shape
Fermentation: 70 minutes (preparation included)
Baking temp.: 225o C with steam
Baking time: 30 minutes approx.
* Add the olive oil at the end of the mixing process