Mix all the ingredients for 5’ at first speed and for 5-8' at second speed.
Cut, mold and proof at 35-38°C with 70-80% humidity for 45-60’ minutes.
Bake at 220°C for 35’ (approx.)
• We can add about 5-25% of sourdough form more flavor and aroma.
• To avoid the softening of the crust, bake at 210° C for 40 minutes with the tupper open the last 10 minutes.
• During winter season, we must raise the temperature of the water and the proofer.
Ingredients
Directions
Mix all the ingredients for 5’ at first speed and for 5-8' at second speed.
Cut, mold and proof at 35-38°C with 70-80% humidity for 45-60’ minutes.
Bake at 220°C for 35’ (approx.)
• We can add about 5-25% of sourdough form more flavor and aroma.
• To avoid the softening of the crust, bake at 210° C for 40 minutes with the tupper open the last 10 minutes.
• During winter season, we must raise the temperature of the water and the proofer.
