Ingredients
- Più cereali kg 10
- Water 6.5 lt
- Olive oil 0.4 lt
- yeast kg 0.4
- salt 15g
Procedure
Knead the ingredients in spiral manner for 4 minutes at speed level 1 and 8 minutes at speed level 2 (kneading temperature 25°C). Let it stand for 40 minutes, incise the dough as you like and let it stand for other 40 minutes at 35°C and 80% humidity; then bake the dough with steam at 220°C for 15 minutes, and with forced draught for the last minutes.
