I tre farri
Times
Preparation
2h
Baking/cooking time
30'
Ingredients
10.000 g I tre farri
7.500 g water
200 g salt
200 g Finum
Preparation
MIXING: 5 + 7 minutes
DOUGH TEMPERATURE: around 26/28°C
DOUGH REST: 30 minutes
DOUGH PIECES: 350 g
PROOFING: around 90 minutes at 30°C and 75% of humidity
BAKING: 220°C, around 30 minutes with steam
Knead for 5 minutes at the first speed and 7 minutes at the second until achieving a homogeneous dough. After the resting time has expired, form as desired and let them leaven. When well leavened, bake with steam.
The recipe must be adapted to the technique and tools used.
