Ingredients:
50 % Flour Farina Zero
25 % FlourLIMNOS
20 % Semolina Fine
2 % Yeast
1 % Salt
2 % Olive oil
60 % Water
Directions:
1
Knead for 12' slowly and for 1-3' quickly.
2
Dough temperature 25° C.
3
Rest for 45 minutes.
4
Cut into pieces of 600 grams.
5
Steam at 30°C with 75% humidity.
6
Bake with steam initially at 230° C and lower the oven to 200° C afterwards from 8 minutes or adjust according to your oven.
Ingredients
Ingredients:
50 % Flour Farina Zero
25 % FlourLIMNOS
20 % Semolina Fine
2 % Yeast
1 % Salt
2 % Olive oil
60 % Water
Directions
Directions:
1
Knead for 12' slowly and for 1-3' quickly.
2
Dough temperature 25° C.
3
Rest for 45 minutes.
4
Cut into pieces of 600 grams.
5
Steam at 30°C with 75% humidity.
6
Bake with steam initially at 230° C and lower the oven to 200° C afterwards from 8 minutes or adjust according to your oven.
