| 1000 | g | CAPRI - SOFT WHEAT FLOUR TYPE 00 FOR LONG PROOFING TIME |
| 750 | g | water |
| 15 | g | fresh yeast |
| 20 | g | salt |
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: 26°C (79°F)
DOUGH RESTING: Let the dough rest for about 45 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 600 g pieces, shape, and place them on trays.
LEAVENING: Let the dough rise for about 14 hours at 4°C (39°F) .
BAKING: Bake at 230°C (446°F) for about 35 minutes with steam, then continue 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.
