KNEADING
Place the flour in the mixer and add 620 ml of water. Mix for 3 minutes until a coarse, dry mass forms. Let rest for 30–45 minutes before continuing with kneading. Then add the compressed yeast, the remaining 50 ml of water, and the salt, and knead at low speed for 5 minutes. Finally, incorporate the oil and continue kneading until a strong, extensible gluten network develops.
DOUGH TEMPERATURE 21–24 °C
1° RESTING TIME Transfer the dough to the workbench, shape it into a homogeneous mass, and let rest for 15 minutes.
2° RESTING TIME Perform a fold, place the dough in a tall, narrow container, and allow it to ferment at room temperature for 45 minutes, until it increases in volume by approximately 20%.
SHAPING Divide the dough into portions of 220–240 g, round them, and place them in trays measuring 60 × 40 × 8 cm.
PROOFING
Allow to proof at room temperature until doubled in volume, approximately 4–5 hours.
BAKING
Bake for 120–150 seconds at 400 °C.
The recipe should be adapted to the equipment and techniques used.
