KNEADING TIME: Knead for 7 minutes on low speed, then for 3 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 and shape. Using a dough sheeter, perform three 4-fold (double turn). Roll out to a thickness of 1.5 mm (as thin as possible). Place on micro-perforated trays without parchment paper.
LEAVENING: Let the dough rise for about 60 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: 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 (329 °F) for about 20 minutes with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
