KNEADING TIME: Knead for 4 minutes on low speed, then for 7 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26-28 °C (79-82 °F)
DOUGH RESTING: Let the dough rest for about 50-60 minutes.
SHAPING: Divide the dough into 600 g pieces, shape, and place them in baskets.
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: Bake at 220-220 °C (428-428 °F) for about 38 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.
*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.
