| 1000 | g | Soft wheat flour type 0 orange |
| 600 | g | water |
| 40 | g | FINUM – Lievito madre |
| 20 | g | salt |
| 70 | g | lard |
KNEADING TIME: Knead funtil the dough is smooth and dry. Sheet the dough.
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest until doubled in volume, keeping a rounded shape.
SHAPING: Divide the dough into 150 g pieces, pass through the moulder, rolling twice, and place them on trays.
LEAVENING: Let the dough rise for 60 minutes, at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
BAKING: Score lengthwise before baking. Bake at 200°C (392 °F) for about 30 minutes, for the last 20 minutes with the vent open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
