| 1000 | g | Soft wheat flour type 0 orange |
| 80 | g | Pegaso - Lievito Madre from fermented soft wheat bran |
| 20 | g | salt |
| 60 | g | oil |
| 600 | g | water |
| 30 | g | sugar |
KNEADING TIME: Knead for 4 minutes on low speed, then for 4 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26 °C (79 °F)
DOUGH RESTING: Let the dough rest for about 30 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30 °C (86 °F) with 80% humidity.
SHAPING: Divide the dough into 130 g pieces, shape, and place them on trays.
LEAVENING: Let the dough rise for about 90 minutes, 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 in a fan oven at 70 °C (338 °F) for about 15 minutes, for the last 10 minutes with the vent open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
