Preparation
Ingredients
- Multisemi tipo2 1000g
- Brewer’s yeast 30g
- Extra virgin olive oil 20g
Preparation
Knead all the ingredients for 5 minutes at low speed and another 10 minutes at high speed until a homogeneous dough is obtained (26–28 °C). Let the dough rest for about 30 minutes. Divide into 500 g portions, shape into loaves, and let rest for about 15 minutes. Flatten the loaves until they reach an even height (about 2 cm), make a hole in the center with your fingers, and let them proof again for about 60 minutes. Before baking, make cuts on the surface with a pastry blade. Bake at 220 °C for 40 minutes in a static oven.
