| 1000 | g | Soft wheat flour type 0 orange |
| 600 | g | water |
| 40 | g | FINUM – Lievito madre |
| 20 | g | salt |
KNEADING TIME: Knead until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest for 30 min at 30 °C (86 °F).
SHAPING: Divide the dough into 60 g pieces, shape, and place them on trays.
LEAVENING: Let the dough rise until it has tripled 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 220°C (428 °F) for about 20 minutes, for the last 5 minutes with the vent open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
