Preparation
Ingredients
- Antiquum 1000g
- National flour 1000g
- Water 1200g
- Salt 46g
- Brewer’s yeast 1g
Preparation
Knead all the ingredients for 5 minutes at low speed and 5 minutes at high speed, or until a uniform dough is obtained. Place in a previously oiled container and let proof at 18°C for 16–18 hours, covered with a plastic cloth. Once proofed, turn out onto a floured surface and divide into portions of the desired weight (about 3 kg for large pieces) or shape into ciabattas and place on a floured cloth. Let rest for about 60 minutes, then turn over and bake with a little initial steam.
