| PRE-DOUGH | ||
| 900 | g | Soft wheat flour type 0 orange |
| 100 | g | Wholemeal wheat flour |
| 450 | g | water |
| 40 | g | FINUM – Lievito madre |
| DOUGH | ||
| 1490 | g | pre-dough |
| 50 | g | water |
| 20 | g | salt |
| 100 | g | sunflower oil |
KNEADING TIME: Knead for 4 minutes on low speed, until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C
DOUGH RESTING: Let the dough rest for about 18 hours at 18°C .
KNEADING TIME: Knead all the ingredients together.
DOUGH RESTING: Bulk fermentation at room temperature for 20 minutes.
SHAPING: Using a dough sheeter, perform one 3-fold (single turn) and one 4-fold (double turn), spreading melted margarine inside. Roll out to a thickness of 1.5 mm (as thin as possible). Place on micro-perforated trays without parchment paper.
BAKING: Brush with brine (50g water + 50g oil) and sprinkle with fine salt. Prick with a dough docker, cut into squares, and bake at 165°C for about 20 minutes with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
