Preparation
Ingredients
- Ceralbianco 500g
- Flour W 220 500g
- Salt 12g
- Extra virgin olive oil 30g
- Brewer’s yeast 25g
Preparation
Knead initially with 55% water, add the salt halfway through kneading, and continue adding water until reaching the desired amount. Let the dough rest for about 30 minutes covered, then shape into loaves without squeezing and let rise for at least 3 hours in a well-floured tray. Flatten and elongate, top with tomato, and bake at a temperature of at least 250°C.
For the cold method, use 10 g of fresh yeast; after the first 30-minute bulk fermentation, shape and place in the refrigerator at 5°C for up to 72 hours. Remove the trays from the fridge at least 1 hour before baking.
