KNEADING TIME: Knead for 4 minutes on low speed, then for 8 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 24-26°C (75,2-79°F)
DOUGH RESTING: Let the dough rest for about 40 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity. Then, transfer the dough in bulk to the refrigerator and let it rest for 12–16 hours at 4°C.
SHAPING: Divide the dough into 750 g pieces, shape, and place them on trays.
LEAVENING: Let the dough rise for about 3-4 hours, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
BAKING: Bake at 250-225°C (482-437°F) for about 15 minutes with steam, then lower the temperature to 225-220°C (437-428°F) for about 30 minutes, and continue for the last 10 minutes with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.
15 kg
