Preparation
Ingredients
- Tradizionale 1000g
- Water 550g
- Extra virgin olive oil 50g
- Brewer’s yeast 40g
Preparation
Knead all the ingredients, except the yeast, for 4 minutes at low speed. Then add the yeast and knead for another 6 minutes at high speed, until a uniform dough is obtained. Let the dough rest at room temperature, uncovered, for 20–30 minutes. Divide into the desired weight, shape into loaves, and stretch. Place on corrugated trays or frames and proof in a chamber at 30°C and 75% relative humidity for 75–90 minutes. Score the surface as desired with oblique cuts and bake at 210°C for 25 minutes, with initial steam.
